Butternut Squash Muffins

Recipe is from Jamie Oliver's TV series Jamie at Home

14 ounces butternut squash-seeded, not peeled and cut into rough chunks

2 1/4 c. light brown sugar

4 large eggs

Pinch of salt

2 1/2 c.all purpose flour

2 heaping tsp. baking powder

Handful of nuts

1 tsp. cinnamon

3/4 c. olive oil

Preheat oven to 350 degrees and line 24 muffin cups with paper.

In the food processor, pulse the squash until finely chopped--not paste, though. Add the sugar and eggs and pulse to combine. Add the salt, flour, baking powder, nuts, cinnamon, and oil and process until just combined.

Fill muffin cups with batter--I use an ice cream scoop for this. Bake for 20-25 minutes, or until a toothpick inserted comes clean. Frost with a spoonful of Frosty Cream Topping when cooled. Store in the fridge.

Frosty Cream Topping

I use whatever citrus fruit I have on hand and just use a splash of vanilla extract instead of a bean.

1 Clementine. zested

1 lemon, zested

1/2 lemon, juiced

1/2 c. sour cream

2 heaping Tbl. powdered sugar

1 vanilla bean, split and seeded

Combine all ingredients in a small bowl and mix until smooth. I like to let my frosting sit in the fridge while the muffins bake, so it's a little firmer.

Rebatch Soap

4 C. Lux Soap Flakes
1-2 C. milk (soy, cow, or goat)
1/2 C. dried milk powder
2-3 drops essential oil (optional for scented soap)

In a pan over low heat combine the soap flakes and 1/2 C. liquid milk. Stirring constantly to prevent milk from burning, add more milk as mixture gets too lumpy to mix. After about 15 minutes the mixture will begin to liquefy, dried milk and essential oil can be added at this time. When mixture is completely liquid, pour into silicone molds or any glass or plastic pan. Let soap sit for 24 hours. Remove from molds and cut into appropriate sized bars.

Ingredient note: Lux Soap Flakes are only manufactured in the UK and no longer be purchased in the USA. Boxes and bulk bags can be ordered from MSO Distributing

Pictures of the process can be found on my blog here.

Chocolate Ricotta Muffins

These are like eating dessert for breakfast, but they're healthy! This recipe is directly from the Molly Katzen website.

2 1/3 c. flour
3/4 tsp. salt
2 tsp. baking powder
6-8 Tbl. unsweetened cocoa (I use the full amt.)
1 c. sugar
1 c. chocolate chips (I use mini-chips or pbutter chips)
1 c. ricotta cheese (full fatted is best, but low fat works)
2 large eggs
1 1/3 c. milk ( I use non-fat)
1 Tbl. vanilla extract
4 Tbl. canola oil

Preheat oven to 350 degrees. Spray, or paper line, 18 muffin cups.

In a medium bowl mix together flour, salt, baking powder, cocoa, sugar, and chocolate chips. In a second bowl combine the ricotta, eggs, milk, vanilla, and oil. Add the flour mix and stir until moistened--don't overmix.

Fill muffin cups 3/4 full, or use an ice cream scoop. Bake for 20-25 minutes, or until toothpick inserted comes out clean. Cool on rack.

Best Granola Ever

This granola has completely replaced store-bought cereals at our house. It tastes great with milk, on yogurt, crunched onto bananas, and straight.

Recipe is adapted from Molly Katzen's Crunchy Granola

Mix together:
3 C. rolled oats
1 C. rolled barley (or use all oats)
1 C. oatbran
1 C. chopped nuts (I prefer almonds and pecans)
3/4 C. canola oil
1/2 C. honey
1 Tbl. vanilla extract
1 C. dry milk powder
1/2 tsp. salt
1 C. mixed, chopped dried fruit
1 C. unsweetened coconut
1 C. wheat germ

Preheat oven to 325 degrees.

Mix together the rolled oats, barley, oat bran, and nuts. Mix together the oil, honey, and vanilla then add to oat mix using hands. With hands mix in dried milk and salt. Pour onto a cookie sheet and bake for 20 minutes. Pull from oven and stir in dried fruit, coconut, and wheat germ then continue to bake for 10-15 minutes until golden. Cool completely and then store in the freezer--this keeps it fresh and crunchy. One batch fits in 2 canning jars or a gallon zip-lock.