real food. real life.
I am so happy to have my oven back up and running! The sweet smell of baking is back in the kitchen! We're back to our homemade pizzas, breads, and my absolute favourite, roasted root veggies. Yum Yum. So, baked goods are coming folks. Be prepared! :)
With all this cold, dreary, icy, snowy winter, I have been cooped up most days in the house taking care of Hannah and the doggies. There is only so much to do in the confines of our little bungalo! I clean, tidy, organize, reorganize, plan, cook, play, bounce, practise tummy time, throw a ball... over and over again! Needless to say, the only way I sanely get through the week is to run off of a little schedule of sorts... and recently, I've gotten into watching a little daytime television while Hannah plays. And by daytime television, I mainly mean Netflix and the few random channels we get without cable. Anyway, the point of this story is that I've gotten into watching Rachael Ray and loving all the cooking. (Definitely a fan of cooking shows... really with the Food Network was a free channel... :( ) After watching a little RR and then checking out her website, I came across this recipe for squash muffins. I had a nice squash in the fridge from our CSA and knew I could easily clean up the recipe from refined sugars and dairy.
So - here ya go! Brought to you by a little daytime television and my winter blues - a cleaned up, deliciously moist and sweet winter veggie muffin. :) Enjoy!
Total Time: 20 min prep + 35 min bake
1 cup whole wheat flour
spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp tumeric, 1/2 tsp salt
2 tsp baking powder
1/2 cup coconut oil
1 cup coconut sugar
1 cup cooked or grated squash
2 tsp vanilla extract
Handful of walnut pieces (optional for topping)
What to do:
1) Preheat oven for 350 degrees fahrenheit. Prepare muffin pan with liners.
2) Combine flour, spices, and baking powder. Set aside.
3) Blend together coconut oil and coconut sugar until grainy. Add squash, eggs, and vanilla. Blend together until smooth.
4) Add dry flour mixture to wet coconut mixture until everything is combined.
5) Spoon mixture into muffin cups until 3/4 way up. Sprinkle with walnut pieces, a little extra cinnamon, and coconut sugar if desired. Bake in oven for 35 minutes or until toothpick comes out clean!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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