Ingredients

The following ingredients have 12 Servings
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons maple syrup
  • 1 cup low fat buttermilk
  • ⅓ cup oil
  • ¾ cup butternut squash puree*

Instruction

  • Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners, or spray the muffin cavities with cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the egg lightly. Add the maple syrup, buttermilk, oil, and puree, and whisk until combined.
  • Add the dry ingredients to the wet ingredients and stir together until just incorporated.
  • Divide the batter evenly into the muffin cups and bake on the middle rack of the oven for 15 minutes or until lightly golden on top and the muffins spring back when gently pressed.
  • Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely, or enjoy warm! Store in an airtight container at room temperature.