- Yields: Makes 12 muffins
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
- Each serving
- 230 cal
- 10g fat (1.5g sat)
- 20mg chol
- 190mg sodium
- 30g carb
- 3g fiber
- 5g protein
Ingredients
- 1 cup whole-wheat flour
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup packed grated winter squash
- 1 egg
- 1/2 cup low fat milk
- 1/4 cup canola oil
- 1/4 cup packed brown sugar
- 3 tablespoons pure maple syrup
- 1/2 cup crushed pineapple
- 1/2 cup sultana raisins, plumped
- 1/2 cup chopped toasted pecans
- 1/3 cup sunflower seeds
Directions
Preheat oven to 350° F.
Combine the flours, baking powder, nutmeg, cinnamon and salt in a large bowl.
Combine the grated squash, egg, milk, oil, brown sugar, maple syrup and pineapple in a separate bowl. Add to dry ingredients, stirring just until moistened. Stir in raisins and pecans.
Spoon batter into lightly greased muffin tins, filling cups 2/3 full and sprinkle with sunflower seeds. Bake until golden, 20 to 25 minutes.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member