Squash Corn Muffins

It seems to be snowing all over the United States, except maybe for San Diego, CA where my parents and sister's family live.  :-)~   But baking can cheer up any home even while it helps the heater along. Here's a great, nutritious recipe for winter muffins. I like to add a little ground flax to add nutrition and fiber to anything I bake. Heat up the house and enjoy.

Sweet Squash Corn Muffins
1 1/2 cups Cornmeal
1 1/2 cups whole wheat pastry flour or barley flour
1 Tbsp non-aluminum baking powder
1/4 tsp sea salt
2 Tbsp dulse flakes
2 cups winter squash or sweet potato puree
1/3 cup cold-pressed vegetable oil (I always use olive oil)
1/2 cup maple syrup
1/2 cup water

Topping:
1/4 cup pumpkin seeds

Preheat oven to 375 degrees F. Lightly oil muffin tins or line with paper muffin cups. Mix cornmeal, flour, baking powder, salt and dulse flakes together in a large bowl; set aside. In a separate bowl, whisk together squash, oil, syrup and water, until smooth. Combine wet ingredients with dry mixture 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.

Prep. 30 minutes.
Makes 12 regular muffins.