Not too big, not too sugary, just enough for a grab-n-go breakfast or snack.
Ingredients
- 1/2 cup frozen squash – we used a frozen package of cooked squash and let it defrost in the fridge the day before)
- 1/4 cup sugar (ours is Sugar in the Raw)
- 1/4 cup milk (ours is organic skim)
- 2 TB cooking oil (ours is canola)
- 1/4 cup raisins
- 1 large egg
- 2/3 cup (heaping) flour (ours is whole wheat)
- 1 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp honey
Directions
1. Preheat oven to 350 degrees.
2. In a bowl, combine squash, sugar, milk, oil, raisins, and egg. Mix to combine.
(You can also add a few raisins on top instead of mizing in 1/4 cup here.)
3. In separate bowl mix flour, baking powder, cinnamon and nutmeg.
4. Add squash mixture to dry ingredients and stir until just blended.
5. Add honey and stir once more.
6. Spoon into muffin pan and bake at 350 for 28 minutes.
Makes 4 jumbo muffins, 6-7 small muffins.
