When I was little, one of my favorite breakfasts was a spicy, pumpkin muffin. We used to get them from the grocery store bakery in plastic clamshells. Recently I had a craving for one of those pumpkin muffins, but experience has taught me that the processed foods I loved as a kid don't taste nearly as nice now that I eat whole, clean foods. So I decided to develop a version with local ingredients to help me relive that nostalgic breakfast without sacrificing taste or nutrition.
Apple and Squash Muffins
Preheat your oven to 350 and prepare 12 muffin cups by lining them with paper or greasing them with coconut oil.
Whisk the eggs and add in the mashed squash, grated apples and coconut oil. Whisk until combine, then add the cinnamon, nutmeg, baking powder, salt and sugar. Combine well. Gently fold in the flour, and mix until just combined. (Over mixing will give these higher protein muffins a tough crumb.)
Divide the mixture into your muffin tins and bake for 20-25 minuets, or until a toothpick inserted into the center of one of the muffins comes out clean.
Makes 12 muffins.
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