Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Ground Cherries Crisp

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Ground Cherries Crisp

Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).
Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).

Blueberry Oatmeal Muffins

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Blueberry Oatmeal Muffins

Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.
Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.