Sweet Corn Squash Muffins

1 ½ cups cornmeal

1 ½ cups whole wheat pastry flour (we used oat flour)

1 tablespoon non-aluminum baking powder

¼ teaspoon sea salt

2 tablespoons dulse flakes (we didn’t have these so left out)

2 cups winter squash or sweet potato puree

1/3 cup cold-pressed vegetable oil

½ cup maple syrup

½ cup water

Topping ¼ cup pumpkin seeds (we found that these did not stick to the muffins that well, and after the first day were pretty soggy)

Preheat oven to 375° 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 time: 30 minutes Makes 12 regular muffins