Chunky Harvest Muffins
Delicious, chunky, fall-flavored muffins packed with squash, apples and sunflower seeds. Spread with a little apple butter and honey or enjoy as is for the perfect autumn snack!
Turn your oven to 375. Lightly grease a 12 cup muffin tin.
Wash, peel and finely dice your squash and steam for 5 minutes till softened. Finely chop apples or pears.
Mix dry ingredients into a bowl, and wet ingredients in a separate bowl.
Slowly mix the dry ingredients, about 1/3 at a time, into the wet ingredients. Fold in mix-ins-- squash, fruit and sunflower seeds. Don't over-mix .
Bake for 20-25 minutes, until they are lightly golden brown on top and a toothpick inserted in the middle comes out clean. Allow to rest for 10 minutes to cool on rack. Once cooled, store in refrigerator.
These muffins were *super* moist in the middle- so much so, that at first I wasn't sure they were completely cooked! However, that extra moisture was perfect for storage in the fridge (which dries things out)-- the next morning, for breakfast, they were perfect!
Ingredients
Directions
Turn your oven to 375. Lightly grease a 12 cup muffin tin.
Wash, peel and finely dice your squash and steam for 5 minutes till softened. Finely chop apples or pears.
Mix dry ingredients into a bowl, and wet ingredients in a separate bowl.
Slowly mix the dry ingredients, about 1/3 at a time, into the wet ingredients. Fold in mix-ins-- squash, fruit and sunflower seeds. Don't over-mix .
Bake for 20-25 minutes, until they are lightly golden brown on top and a toothpick inserted in the middle comes out clean. Allow to rest for 10 minutes to cool on rack. Once cooled, store in refrigerator.
Delicious! I doubled the recipe and got 24 small muffins. Husband had four of them before I finished baking the second tray. We will be making these again, especially when company comes to stay for Thanksgiving.