Used butternut squash instead of pumpkin and raisins and added oats.

Ingredients

1 3/4	cup whole wheat flour
1/4	cup soy flour
1/4	cup oats
1/2	cup sugar
3	tablespoons honey
1	tablespoon baking powder
1/2	teaspoon salt
1	teaspoon cinnamon
1	teaspoon nutmeg
10	ounce butternut squash
2	tablespoons flax seeds

Directions

1. Directions
   
   
2. 1. Preheat oven to 375°F.
   
   
3. 2. Mix flours, sugar, baking powder, baking soda, salt, cinnamon, and flax seeds in a large bowl.
   
   
4. 3. Add pumpkin (squash), ½ cup of water, and raisins. Stir until just mixed.
   
   
5. 4. Spoon batter into oil-sprayed muffin cups, filling to just below tops.
   
   
6. 5. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
   
   
7. 6. Sarah modified this recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.
   
   

Categories

Breakfast, Thanksgiving

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol Very high in vitamin A

Bad points Very high in sugar