Squash Muffins

Chicken Little attends Laurelhurst Elementary and they had an ubercool program this week where the kids attend 3 presentations on health and nutrition. There were some very talented presenters and somehow I managed to wrangle my way in.

My presentation was on how to ditch the store and grow your own groceries. I had a slideshow (actually the one in the sidebar you see on this site) with a handout, my composting worms, my uber cool neighbor Tiffany who has children at Laurelhurst as well and one of Tiffany’s chickens.

tiffany-laurelhurst

Here you see Tiffany cheerfully demonstrating an egg and explaining how important protein is to a growing child. In the foreground you can see Chubby happily eating some scratch on the sheet.

The night before I turned this small amount of ingredients:

squash-muffin-ingredients

Into 100 squash muffins from our home-grown butternut squash. Instead of the frosting Jamie Oliver calls for in the above linked recipe I opted to simply sprinkle a little powdered sugar over them. Much quicker for me and healthier for the kids. They sort of reminded me of snow on squash that way.

squash-muffins

I substituted Lentz spelt for the wheat, decreased the amount of sugar and used my squash and eggs which made those 100 muffins cost about $7, mostly because I used sunflower oil. Normally I only bake with butter and coconut oil but butter is pretty spendy and nut allergies are through the roof with kids so I chose to leave out the wheat, dairy & coconut.

I was glad I did because one little girl sitting next to the muffins had a wistful look on her face. In fact the only thing I could think of the whole time was how much she looked just like Anne Frank. I finally asked her if she wanted a muffin and she told me she couldn’t have dairy. Her face lit up the room when I told her they were dairy free. That made the whole thing worth-while for me right there.

Not only were these muffins made with love but they were a pretty dang healthy treat with freshly ground whole spelt and/or emmer (I was testing but the spelt ones were lighter with a loftier crumb), pastured eggs and squash. The mom volunteers and most of the kids gave them the thumbs up.

As Jamie would say “why don’t you give them a go?”

Squash Muffins
Based on a recipe by Jamie Oliver

14 ounces winter squash, skinned, seeded, chopped then “whizzed” in the food processer until fine
2 cups brown sugar
4 large eggs
3/4 cup melted butter, coconut oil or sunflower oil
2 1/2 cups spelt or whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
dash cloves or allspice
1/4 teaspoon sea salt

Preheat the oven to 350 degrees and grease muffin tins well or line with paper liners.

Mix the squash, sugar, eggs, and oil together. In a separate bowl combine the flour, powder, spices and salt. Add the dry ingredients to the wet, gently mixing until just combined. Don’t over mix or the muffins will toughen up.

Bake for 20-25 minutes until they test clean and let them cool on a wire rack. Once they are cooled you can shake some powdered sugar over the top. I’m sure cream cheese frosting would be great with them as well.

4 Responses to Squash Muffins

  1. Oh I am so glad that little girl got to enjoy the treats! What a fun day and what a great message to bring to the children. The concept of growing your own food is so foreign to so many children now. Well done!

  2. I hear about food sensitivities all the time since I am only so many infant reflux chat groups. I am convinced we have Montsano and other big ag companies to thank for it – with all the genetic engineering and tampering of foods that make up the majority of the SAD (standard American diet.)

    I can’t imagine how it must feel to be constantly excluded from treats that others get to partake in. I’ll never forget the look on her face change either.

  3. Thank you for the squash muffin recipe! I can’t wait to make them. It’s interesting that you don’t have to precook the squash. After tasting your sample, I wanted to go home and make some but couldn’t find a recipe using uncooked squash on the net. Now I have it!!!

  4. I actually didn’t even peel it but I would next time. I found a few little chunks in there that I would have preferred to not have. I also upped the spice when I typed this because the batch I made with more spice was decidely better and more like gingerbread. Which makes me want to make gingerbread now. And why would you make gingerbread without squash when you can make it with? A wasted opportunity for nutrients!

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