Are you having a good weekend? I hope so! Mine has been filled with a range of activities including baking, teaching at the gym, coffee with a good friend, a high school football game, and a beerfest.
The nice people at CLIF recently sent me their seasonal bars to sample: iced gingerbread, peppermint stick and spiced pumpkin pie (disclaimer: I received these bars for free):
The pumpkin (surprise, surprise) is my favorite of the three. Along with the bars, Clif provided a bundle of recipes developed by the athletes and foodies at CLIF Bar. I couldn’t WAIT to try the recipe for butternut squash muffins. I made a few adjustments to the original recipe developed by Linsey Corbin, professional Team CLIF Bar triathlete.
- 1 cup unbleached AP flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons cinnamon
- a dash of nutmeg and ginger
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1 cup canned butternut squash (could use fresh roasted too or substitute pumpkin)
- 1/4 cup applesauce (unsweetened)
- 1/3 cup plain, nonfat yogurt
- 3 tablespoons honey
- 1 egg
- desired quantity chocolate chips
Preheat oven to 350 degrees F
In one mixing bowl, stir together dry ingredients. In a second bowl, mix together wet ingredients.
Fold dry ingredients into wet ingredients and mix until just combined. Stir in chocolate chips.
Spray a mini or regular muffin tin with non stick spray. For regular muffins, fill tins 2/3 full and bake 20-25 minutes. For mini muffins, evenly divide batter using a cooking scoop or tablespoon. Bake ~15 minutes.
This recipe yielded ~30 mini muffins or 12 regular muffins
I only stayed a little while because someone was being antsy ;)
Tomorrow, I’m throwing a baby shower for a friend and then hopefully relaxing and watching football! What are you up to?