Yes my friends, these muffins are deceptively delicious. The little lad has been more of a pain when it comes to eating. Getting any kind of food into his growing body is a battle; let alone trying to keep his diet healthy. So when he was popping these down like candy, I was a thrilled parent! I highly recommend them with a green smoothie side for a healthy adult breakfast as well.
Prep: 10 minutes
Make and freeze for future eating.
Ingredients:
1/2 Cup Firmly packed brown sugar
4 TBS butter
1 cup Lemon Yogurt (I used 6 oz because I didn't want to buy 2 containers just for this)
1 cup blueberries (I used frozen cuz they're cheaper)
1/2 yellow squash puree *
1 large egg
2 tsp lemon extract **
1 tsp grated lemon zest
2 cups flour
1/4 cup flaxseed meal ***
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
* To make squash puree - steam the squash for a few minutes, then stick it in the blender with a bit of the water you used to steam it. Wala. I cooked 2 squash and then used the extra puree in my smoothie.
** I used 2 drops of doTERRA lemon oil and no zest.
*** At Winco you can buy flaxseed meal in bulk. That way you don't have to buy a whole bunch if you don't already have it in your pantry.
Directions:
Preheat oven to 350 degrees F
Beat the sugar and butter in a large bowl. Stir in yogurt, blueberries, yellow squash puree, egg, lemon extract, and zest.
Add flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not over mix--the batter is supposed to be lumpy.
Divide batter into muffin cups and bake until tops of muffins are lightly browned, 13-16 minutes.
Store in airtight container at room temperature for up to 2 days OR wrap individually and freeze for up to 1 month.
**Recipe compliments of Jessica Seinfeld.
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