Tuesday, September 27, 2011

Yummy Bread - Week 2

This week's healthy, yummy bread recipe comes courtesy of Parents Magazine and Jaime Oliver

Butternut-Squash Muffins
makes 12 muffins or 36 mini-muffins


7 oz butternut squash, seeded and roughly chopped, skin on
1 cup light brown sugar (I will cut this in half next time I make these)
2 eggs
1/8 tsp salt
1 1/4 cups flour (I will use oatmeal flour)
1 tsp baking powder
1/2 tsp cinnamon
6 Tbsp oil (I will use coconut oil)


1.  Preheat oven to 350 degrees F.

2.  In a food processor, finely chop the butternut squash

3.  Add the brown sugar and egg and process again to combine.  Add the salt, flour, baking powder, cinnamon, and oil and process just until combined.

4.  Line a muffin pan with paper cupcake liners.  Evenly distribute the mixture into the muffin cups and sprinkle with a few raisins.

5.  Bake 20-25 minutes or until a wooden skewer or knife inserted into the center of a muffin comes out clean.  Transfer to a wire rack to cool.


  1. Eager to try - as usual this looks great! Also thrilled to see you in the top 10 for the Circle of Moms! Kudos Breakfast at Mom's - I hope we can all keep voting daily to help keep you there for this amazing blog!

  2. Thank you so much! I really appreciate all of your votes, it means so much to me!

  3. Yeah i just voted to make you 100 votes and counting!!

  4. Thank you, thank you, thank you!


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