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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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1 butternut squash
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1 acorn squash
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875 mL (3 1/2 cups) rolled oats
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375 mL (1 1/2 cups) whole wheat flour
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500 mL (2 cups) brown sugar
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20 mL (4 teaspoons) baking powder
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7 mL (1 1/2 teaspoons) baking soda
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1 mL (1/4 teaspoon) nutmeg
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3 eggs
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80 mL (1/3 cup) olive oil
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180 mL (3/4 cup) milk
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1 orange, zest
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5 mL (1 teaspoon) vanilla
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2 mL (1/4 teaspoon) ground ginger
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750 mL (3 cups) grated carrots
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Directions
- Preheat oven to 180°C (350°F).
- In a saucepan, steam squash until tender, and then drain and purée in a blender. Reserve.
- In a bowl, stir together rolled oats, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Reserve.
- Beat eggs in a separate bowl. Add 750 mL (3 cups) squash purée, as well as oil, milk, orange zest, vanilla and ginger.
- Add carrots and dry ingredients, and stir mixture until well blended. Pour batter into oiled muffin cups and bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
- Allow muffins to cool before removing from pan.
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