Last Sunday I made these perfect little fall muffins. I like them because they’re sweet, healthy and low fat. Translation: they’re great for post-run, post-dinner, late-night snackers like myself! You saw the finished product up on the blog then—but by now, most of them are either in my tummy (mmm!), or stored on my (self-proclaimed) shelf in the freezer. The shelf where my healthy(er) sweet treats and creatively cooked concoctions lie. Shh!
Just a few chef’s notes before I get to the recipe. (I know, I know—but these are important to note!) I subbed the Butternut squash (BNS) in this recipe for a home-grown Sweet Dumpling (SD) I had bought that day at the Roscoe farmer’s market. The SD is generally sweeter than BNS, and made for a very satisfying swap! I’m in love with this variety, so if you can find it, use it in this recipe! Don’t be a boring BNS girl; there are so many better squashes out there. And as I diligently attempt to try, tackle, taste and triumph them all, you can expect recipes, reviews and tips to help you do the same. Ideally with far more ease and grace than CUTCO’s eyes hath seen.
Next time I’m going to try using all SD squash and no banana. (A sign of any great recipe when you think “next time”). After oven-roasting the SD, I might also try adding a little bit (maybe a scant tbsp.) of real maple syrup to the squash to bring out its natural sweetness. Don’t get me wrong; the full tablespoon of cinnamon helps quite a bit. But I find that reheating the muffins with a sprinkle of fresh agave powder on top gives them that sweet smidgen more that I crave.
Below is my recipe, adapted from the Butternut Squash Muffin Recipe via Women’s Running.
When mom first started making cornbread, she followed Betty Crocker’s recipe to a “t.” (I really still don’t get that expression). But then, as she continued to go back to her beloved cookbook—I’m talkin’, the original, so old it had to be hole-punched and transferred to a 3-inch D-Ring binder Betty—she realized it could be better. That she could make it better. And she did. #KitchenKudos
Best part about her committed culinary endeavors? The new version of Betty Crocker’s cookbook made the exact same modifications to the cornbread recipe, as founded by my mom!
To this day, it is believed that Betty and her publishers changed the recipe in the cookbook after (and because of) my ingenious mother, Ang.
Just go with it.
*We’ve always used Quaker’s corn meal, since we’re brand loyal to their oats. Until we recently discovered that the Indian Head brand yields an even moister corn bread! Highly recommend you use it! This product is a taste and texture game-changer. It will make you say, ”I think I’ll have a second piece!”
And if you’re not saying it, that’s ok. You’ve already made the mental move.
Alright let’s just be honest, I hope your second piece was even better than the first. No need to question it. :)
In response to a resounding “mmm these are really good!” to all those who’ve tasted my marvelous little whole-grain treats, I figured I’d post Good Housekeeping’s recipe below. Next time, I’d even try using a whole 6oz. bag of figs—for the more grainy-in-a-good-way texture you get from a traditional Nabisco Newton.
Nutrition (each triangle/bar)