Sweet Squash Corn Muffins
(makes 12 muffins)

1 1/2 cups cornmeal
1 1/2 cups whole wheat pastry flour or barley flour
1 tablespoon non-aluminum baking powder
1/4 teaspoon sea salt
2 tablespoons dulse flakes
2 cups winter squash puree or sweet potato puree
1/3 cup cold-pressed vegetable oil
1/2 cup maple syrup
1/2 cup water

Topping
1/4 cup pumpkin seeds

Preheat oven to 375 degrees. Lightly oil muffin tins or line with paper muffin cups. Mix cornmeal, flour, baking powder, salt and dulse flakes; set aside. In a separate bowl, whisk together squash, oil, syrup, and water, until smooth. Combine wet ingredients with dry ingredients and mix with a minimum of strokes. Spoon into muffin cups. Decorate top of each muffin with pumpkin seeds. Bake 20 – 25 minutes. Top of muffin should crack slightly when done.

* * * * *

photo: Beau B