Mornin’!
I just wanted to give y’all a friendly reminder that the Umpqua Oats GIVEAWAY ends today. (Rumor has it, you can tweet about it for an extra entry.)
I dug into an R U Nutz? (yes, yes I am!) cup as a second breakfast this a.m. It was loaded with healthy cinnamon, and that in itself gets a tastebud stamp of approval!
My first breakfast you ask?
Squash ‘n’ Sauce Muffins
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1 1/2 c. organic butternut squash puree
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2/3 c. unsweetened applesauce
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2 eggs
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1/3 c. sugar
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6T canola oil
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1 c. all-purpose flour
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1 c. whole wheat flour
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1 tsp. baking soda
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2 tsp. baking powder
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1 tsp. cinnamon
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½ tsp. nutmeg
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½ tsp. salt
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1/3 c. chopped pecans
Preheat oven to 350*F. Mix squash with applesauce, eggs, sugar, and oil. In a separate bowl, mix together flours, baking soda, baking powder, cinnamon, nutmeg, salt and pecans. Add dry ingredients to wet ingredients and mix gently. Spoon mixture into 12 paper-lined muffin cups. Bake for ~20 minutes.
I’ve been holding these muffins hostage in the freezer for a couple weeks, in hopes that I’d have time to post the recipe before devouring them all. They’ve got a light, almost airy texture from the squash and applesauce, a pleasant crunch from the pecans, and a spicy note from the cinnamon (of course!) and nutmeg – yummy!
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Hope y’all are enjoying the last bit of your weekend. Stay tuned for the giveaway winner announcement…
Toodles!
HP