Sweet Squash Corn Muffins Yields 18 muffins These corn muffins are rich in taste and nutrition. The winter squash imparts vitamin-rich sweetness, and the dulse flakes add extra iron.

Prep Time: 10 minutes
Cooking Time: 20 minutes

2 cups whole wheat pastry flour

4 teaspoons nonaluminum baking powder

1/4 teaspoon sea salt

3 tablespoons dulse flakes

1/2 cup cold-pressed vegetable oil

1/2 cup maple syrup

2 eggs

1-1/2 to 2 cups water

3/4 cup leftover baked winter squash (buttercup, butternut or delicata squash) or substitute same amount of leftover baked sweet potato

1/3 cup pumpkin seeds

1. Preheat oven to 375°F. Lightly oil muffin tins or line with paper muffin cups.

2. Sift dry cornmeal, flour, baking powder, salt and dulse flakes together in a mixing bowl and set aside.

3. 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.