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 ;)
WHOLE WHEAT WINTER SQUASH CHOCOLATE CHIP MUFFIN RECIPE
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!!!