Pumpkin & Berry Muffins

A few years back, I lived in a college house with three other girlfriends.  We cooked together often, had friends over for elaborate dinner parties, and pooled all the grocery shopping expenditures together into a collective house fund.  Needless to say, this way of sharing food taught me a lot about different eating habits. One that was pointed out to me endlessly was my adventurous way of combining dissimilar ingredients, combined with an innate resourcesfulness. 

 You see, I enjoy trying new things.  I rarely make the same recipe twice, unless I feel it’s got that special something to really warrant eating again.  And second, I hate wasting.  I’m not a packrat. I just don’t like spending money for no reason.  Or wasting something that hours of labor, and resources, and perhaps a farmer’s heart went into. 

My dear friends were privy to multiple new creations, some of which they still bring up with fondness or exasperation at my food-pairing ability.  And I’d like to think I haven’t changed much—I still employ a lot of creativity in the kitchen.

So here we have Pumpkin & Berry Muffins.  Or perhaps, in my case, roasted butternut squash. 

It really was the best fall muffin recipe I’ve tried in a while— berry delicious,flavorful,  moist, and just healthy enough to satifsy my dislike of sticky-sweet breakfasty things.  And the plus side—throw extra in the freezers and defrost as needed, for a quick grab-and-go for busy mornings!

Pumpkin & Berry Muffins Recipe (adapted from Cooking Light)
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup packed brown sugar
1/2 T. wheat germ
1 t. baking soda
1/8 t. salt
1/2  cup plain fat-free yogurt
1/2 cup pumpkin or squash puree
1 large egg
3/4 cup fresh or frozen blackberries
1/2 cup fresh or frozen raspberries
1 1/2 T. ground flaxseed
     Preheat oven to 350 degrees.  Place 10 regular muffin liners or 5 jumbo liners in muffin cups. I chose to make jumbo muffins.
     Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk.  Make a well in the center of mixture.  Combine yogurt, pumpkin, and egg; add to flour mixture, stirring just until moist.  Fold in berries.  Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed.  Bake for 20-25 minutes.
Note:  I used leftover roasted squash, pureed in a food processor instead of pumpkin puree.

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