APPLE SQUASH MINI MUFFINS:
makes approx. 30-32 mini muffins
2 1/2 C. white wheat flour
2 C. sugar (I use just under 1 3/4 C. and still plenty sweet)
1 Tbsp. pumpkin pie spice (or a combo of cinnamon, nutmeg, cloves, ginger, etc.)
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. ground flax (optional)
2 eggs (I use 1 egg and 2 egg whites)
1 C. canned pumpkin or pureed butternut squash (cooked)
1/2 C. vegetable oil (I use unsweetened applesauce)
2 C. finely chopped peeled apples
other optional add-ins:
raisins, walnuts or pecans, chocolate chips, craisins, cinnamon chips, etc.
Cinnamon sugar (to sprinkle on tops)
1. Preheat oven to 350 and grease muffin tins with cooking spray or use muffin liners.
2. In a bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin and applesauce; stir into dry ingredients just until moistened. Fold in apples and any other add-ins. Fill muffin cups 2/3 full. Sprinkle tops with cinnamon sugar.
3. Bake at 350 for 12 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks. If making regular size bake for 20 minutes.