These acorn squash muffins are a healthier way to start off your day!
Keyword: Breakfast, Muffins
Author: Eva Bakes
1/2cupnonfat plain Greek yogurt
1/2cupmilk of choice
1cupacorn squash or pumpkin purée
1/3cuplight brown sugarpacked
1cupwhole wheat pastry flour
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan (you might need two).
In a nonstick skillet, toast the millet on medium heat until it starts to pop, about 3-4 minutes. Turn the stove off and allow the millet to cool.
In a large bowl, mix together the egg, yogurt, milk, applesauce, acorn squash puree, and sugars.
In a medium sized bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add in the toasted millet and mix well.
Add the dry ingredients to the large bowl with the wet ingredients. Mix until just combined - do not over mix.
Evenly distribute the batter to your prepared muffin pan, filling each well about 3/4 full.
Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.Source: Adapted from E, who found it on WholeFoods.com