Recipe
Side Dish
Squash-Chia Seed Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. chia seeds, ground | ||
| 1 c. whole-wheat flour | ||
| ½ c. all-purpose flour | ||
| 2 tsp. cinnamon | ||
| ½ tsp. pumpkin pie spice | ||
| 2 tsp. baking soda | ||
| ½ tsp. salt | ||
| 1 (15 ounce) can organic butternut squash | ||
| 2 eggs | ||
| ¼ c. extra virgin olive oil | ||
| 1 c. Hy-Vee Select pure maple syrup | ||
| 1 tbsp. vanilla | ||
| ½ c. chopped black walnuts or toasted pumpkin seeds, optional |
Directions
- Preheat oven to 350 degrees. In large bowl combine ground chia seeds, flours, cinnamon, pumpkin pie spice, baking soda and salt.
- In medium bowl combine pumpkin, eggs, oil, syrup and vanilla. Stir pumpkin mixture into chia-seed mixture until combined; stir in nuts. Spoon batter into paper-lined or greased muffin tins. Bake 25 to 30 minutes or until a toothpick inserted into center of muffin comes out clean. Remove and place on wire rack to cool.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 35mg
- Sodium: 330mg
- Total Carbohydrates: 32g
- Protein: 5g
Recipe Source:
Adapted from Try-Foods International, Hy-Vee HealthMarket, November 2011.