Sweet Squash Corn Muffins

¾ cup cornmeal
¾ cup whole wheat pastry flour or whole wheat flour
2 tsp. baking powder
¼ teaspoon salt
1 cup sweet potato puree*
3 Tbs. vegetable oil or melted butter
¼ cup real maple syrup**
¼ cup water

Preheat oven to 375º. Lightly oil muffin tins or line with paper muffin cups. Mix dry ingredients together. In a separate bowl, mix wet ingredients together. Combine wet and dry and mix with a minimum of strokes. Spoon into muffin cups. Bake for 20-25 minutes. Top of muffin should crack slightly when done. Makes 8 muffins.

Amy Cain, MS RD CD
Appointment Scheduling
(801) 476-6760

*I bake sweet potatoes as a side dish for dinner, then blend up the leftovers and use in these muffins the next day.
**Real maple syrup is a staple sweetener at my house. I use it to sweeten almost anything, particularly plain yogurt, oatmeal, and squash. I consider it a "whole food" sweetener, made by nature, and minimally processed. Maple syrup is quite expensive at the grocery store, but when purchased from Costco, the price is very reasonable. If you want to try just a little bit, it can be purchased in bulk from Wild Oats in Salt Lake. Maple syrup should be kept in the refrigerator to prevent fermentation.

Recipe from: "Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents" by Cynthia Lair