I'm attempting a mix-the-night-before but bake-in-the-morning approach to these muffins. In theory, it's perfect! Even on work days, I could fill everyone's bellies with healthy, warm muffins for breakfast - I mean, it takes but mere minutes to pop them into the oven! Here's what I have resting in the fridge:
Butternut Squash Muffins
- 2 eggs
- 1/4 C. oil
- 1/4 C. applesauce
- 1 mashed banana
- 1/4 C. cane sugar
- 1/4 C. brown sugar
- 1 tsp. vanilla
- 3 T. agave nectar
- 2 C. grated butternut squash
- 1/2 C. wheat germ
- 1 C. whole wheat flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
I'll bake these tomorrow at 325 degrees until they're done... 15-20 minutes, or so.
As a side note, I thought I'd add that, while I don't typically clarify in a recipe, the majority of the ingredients are organic. For example, this muffin mix has the following organics: eggs, applesauce, banana, squash, flour, wheat germ, sugar, vanilla, agave nectar. And the baking powder is aluminum-free. As with so many things, it just seems to make sense that if we can leave all of the pesticides, additives, chemicals out of our bodies, why wouldn't I?
So... check back tomorrow for the conclusion of this post. I'm hoping for scrumptious, fresh squash muffins for breakfast. Why butternut squash, you might ask? They looked great and they're loaded with Vitamin A. And, as you can see, the girls are getting plenty of Vitamin D, so I'd better balance them out with some A!
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