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These corn muffins are rich in taste and nutrition. The winter squash imparts vitamin-rich sweetness, and the dulse flakes add extra iron.
Ingredients
2 cups (305g) cornmeal
2 cups (240g) whole wheat pastry flour
4 tsp (15g) non-aluminium baking powder
1/4 tsp (2g) sea salt
3 Tbsp (8g) dulse flakes
1/2 cup (120mL) cold-pressed vegetable oil
1/2 cup (120mL) maple syrup
2 eggs
11/2 to 2 cups (360 to 480mL) water
3/4 cup (85g) leftover baked winter squash (buttercup, butternut or delicata squash) or substitute same amount of leftover baked sweet potato
1/3 cup (50g) pumpkin seeds
Directions
Preheat oven to 375°F (190°C). Lightly oil muffin tins or line with paper muffin cups.
Sift dry cornmeal, flour, baking powder, salt, and dulse flakes together in a mixing bowl and set aside.
In a separate bowl, whisk together oil, syrup, eggs, water and squash until smooth. Combine wet and dry ingredients and mix with a minimum of strokes. Spoon batter into muffin cups. Decorate tops of muffins with pumpkin seeds. Bake 20 minutes.
