Wednesday, February 15, 2012

Whole Wheat Winter Squash Chocolate Chip Muffins

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This past Saturday, I had the privilege of attending a Healthy Living seminar that focused around whole grains being one of the most important foods we can consume.  I have so much information to share with you all about grains..I am so excited!!

The speaker discussed our physiology and how eating grains the proper way can help our bodies function to their maximum capacity.  She really focused on the importance of milling your own wheat, which I have been doing, but had no idea the complexity of the science behind it....
SO my cup of tea!!

Anyways...I have been making these muffins for years and hadn't made a batch in a while.  This weekend inspired me to come home and whip a bunch up!  Muffins are such a versatile way to incorporate whole grains, fruits and veggies into our family's diets without them realizing what you are up to ;)


1 c. Winter Squash, pureed (butternut, pumpkin, acorn)
1/2 c. Honey (best if raw, local)
1 Egg (best if farm fresh, free range, organic)
1/2 c. Olive Oil (organic, extra virgin; could sub coconut oil)
1 tsp Pure Vanilla Extract
1 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 1/4 c. Whole White Wheat Flour (best if organic, fresh milled)
1/2 c. High Cacao Content Chocolate Chips (best if organic, 70% or higher)

Preheat oven 350. 

Beat squash, honey, egg, olive oil and vanilla together.  In seperate bowl, combine all dry ingredients.  Add dry ingreients to wet.  Mix until flour is just barely absorbed.  Fold in chips while being careful not to overwork the batter and develop the glutens. 

Distibute batter evenly into a lined or greased 12 cup cupcake pan.  Bake for 15-20 minutes or until toothpick inserted comes out clean. 

Serve with butter, cream cheese or eat plain...Enjoy!!!


  1. muffins are the best way to sneak in some vegetables! These sound super moist and delicious, I love the pureed squash. I have a quick question though, i've been using whole wheat white flour (like you used) instead of plain whole wheat, I read on the internet that they have the exact same nutritional profile so I could really use either in baking, do you have any thoughts on this? I wasn't quite sure because I just found it in an article! And I think the whole wheat white works so well in baking!

    1. Hi Kristina! I did some research on the differences between red and white wheat when we made the switch. You are right...they have exactly the same nutritional value. The only difference according to the North Dakota Wheat Commission is "the absence in color in the outer seed coat and being typically more prone to weathering". I works so much better in baking and the family likes the flavor better in breads!

  2. Have you looked into the nutritional benefits of sprouted grains? I used sprouted wheat almost exclusively in our cooking. Admittedly, I haven't gotten the grinding attachment for my kitchenaid mixer yet, but it's on my wish list. Also, I have a great recipe for whole wheat cake doughnuts (fried), which I could share via facebook or something if you would be interested.

    1. Hi April, Sprouted grains are awesome!!! At that seminar I went to last weekend, the stats she threw out there were that fresh ground wheat has 40 of the 44 essential nutrients our body needs. When you sprout a grain, 3 of the missing 4 appear...pretty cool!! I have to look into that a bit more and find the details behind it, but I totally agree about sprouted grains...they are on my Pantry Raid list too! I would LOVE the doughnut recipe!!!! I am always looking for fun new recipes to try out!! You can facebook it to me or even post it here :) Thanks so much for sharing!!!

  3. Ingredients:
    2 Eggs beaten
    1 cup sugar (I use no more than 3/4 cup)
    2 tablespoons melted butter or lard
    1 cup sour milk or buttermilk
    4 cups wheat flour
    1/2 teaspoon baking soda
    1 1/2 teaspoons baking powder
    1 1/4 teaspoons salt
    1 teaspoon nutmeg
    1/2 teaspoon cinnamon

    Add sugar and shortening to beaten eggs, then the sour milk or buttermilk and beat.
    Sift wheat flour, measure, add soda, baking powder, salt, nutmeg, and cinnamon and sift into the liquid. Mix thoroughly.
    Turn out on a board covered with wheat flour. Knead for a half minute, then pat or roll out to 3/8 inch thickness. Cut out with doughnut cutter and fry in deep hot fat (we fry in lard).

    From Cooking with Wholegrains by Mildred Ellen Orton. I have the orig 1947 version but they have updated and republished and you can get it through Amazon

    1. Thank you so much for sharing, April!! I am SO going to have to try these!! I will experiment with the sugar using honey or sucanat...I will let you know how that goes :) I am in awe that that is a recipe from 1947...too cool!!

    2. Yes, please let me know. As soon as my supply of turbinado sugar runs out, I am ordering sucanat. Somethings are still migrating to the more healthy zone, too expensive to do it all at once. We get sprouted whole wheat flour from To Your Health (I forget exact website), and I know they sell sprouted wheat berries too. So cool to find others who are on the same health/retro cooking path.

    3. Amen to all that!! :) I'm going to try sprouting berries myself one of these days...