1/2 c packed brown sugar
4 Tb. trans-fat free margarine (or butter)
1 c. lemon yogurt
1 c. blueberries
1/2 c. yellow squash puree
1 large egg
2 tsp lemon extract
1 tsp lemon zest
2 c. flour
1/4 c. ground flax seed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Coat muffin pan with oil or liners. In a alarge bowl combine sugar & margarine. Stir in yogurt, blueberries, yellow squash puree, egg, lemon extract, & lemon zest. Add flour, flaxseed meal, baking powder & soda, and salt. Stir until just combined, but do not overmix. The batter is supposed to be lumpy. Divide among the muffin cups. Bake until the tops are lightly browned-13-16 minutes.
I made a little crumb topping for mine, because that's the only way my son will eat muffins. You just mix some butter, flour & sugar. & sprinkle it on top before baking. We all liked these a lot.
Deceptively Delicious is a cookbook that uses pureed vegetables in regular recipes. This is one of my favorites. I have used the purees in other things, though. I put it in soups, in tomato sauce, and in smoothies. I have even started eliminating half the fat in my baking recipes-cakes & brownies & replacing it with fruit or veggie purees. It isn't noticable at all, and makes you feel like you are getting a few more nutrients in your meal. Start small & use applesauce instead of the half of fat in your recipes. It's simple & you can't tell a difference.
To make the sqush puree:
I used butternut squash. You cut off the stem, cut it in half lengthwise and scrape out the seeds. Roast them face down on a cookie sheet @ 4oo degrees for 45-50 minutes. Then scoop out the flesh and puree in a food processor or blender until smooth.
It can also be done with Yellow summer squash- Trim off the ends and slice into 1 inch pieces. Steam for 6-8 mintes. Then puree in a food processor or blender for about 2 minutes, or until smooth.
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