Low Fat Honey Squash Muffins

1/2 cup honey

1/2 cup vegetable oil

1/2 cup dates

1/2 tsp. salt

1/2 tsp. ground cloves

1 cup unbleached white flour

1/4 cup wheat germ

1/2 cup brown sugar

1 1/2 cups cooked butternut squash puree

1/2 cup chopped walnuts

1/2 tsp. cinnamon

2 tsp. baking soda

1 1/4 cups whole wheat flour

Paper muffin tin liners


Combine the honey, brown sugar, vegetable oil, butternut squash, walnuts, dates, salt, cinnamon, cloves, and baking soda in a large mixing bowl. Mix well.


Stir in remaining ingredients. Divide into muffin tin and bake at 350 for 20 minutes. Yields 5 dozen muffins.


*Variation on a recipe from: The New York Times Natural Foods Cookbook by Jean Hewitt, 1971; pg 235.


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