These muffins pack winter squash, chunks of apple and whole spelt flour into a delicious lunchbox treat. Spread with your favorite nut butter, goat cheese or cream cheese for a little added protein.
Squash, Apple & Spelt Lunchbox Muffins
Makes about 18 miniature muffins
Adapted from King Arthur Flour’s Whole Grain Baking
1/4 cup (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup winter squash, mashed or pureed
1/2 cup diced apple
1 cup spelt flour (we like Farmer Ground Flour’s Whole Spelt Flour)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preheat the oven to 350º. Line a mini muffin pan with paper liners, or set silicone muffin cups on baking sheet.
Cream together butter and sugars until light and fluffy. Scrape down sides, beat in egg, scrape down sides again then beat in vanilla, squash, and apple.
Stir in dry ingredients, mixing until moistened evenly. Divide among muffin cups, filling each just to the top (do not overfill!) Bake for about 15 minutes, then cool on rack.
Once cool, muffins can be stored in a zip-top bag in the freezer.
Recipe by Amy Maltzan, Eggs on Sunday.
See more from the Fall 2014 issue, such as these roasted squash, black bean, pepper & sweet onion quesadillas.