Every time I opened the fridge, I stared, uninspired by the yellow squash (and might I add organic)- yes, sort of getting on the organic bandwagon.  I personally don’t like yellow squash, the kids don’t like any vegetables lately.  Ari throws them on the floor saying, “Disgusting” and Gia just moves them all over her plate- typical kids, hating their veggies- actually squash is a fruit- Did you know that? I just learned that from the Internet.

But hubs bought the annoying squash- he sometimes does the grocery shopping, which he should really stop – I just got back from the second trip to the grocery store to get all the stuff he didn’t get…he goes on Sunday, when I am not in “work mode.” Too lazy to write a list, head a bit foggy from a slight hangover from usual Saturday night fun- oh yea- this mom still parties…granted the party scene is a bit different these days, my wingmen, are actually girls and they’re not super helpful with helping me score…they are more like the blocker types…with their late night crying and refusal to go to sleep.

So, sick of looking at squash, I decided to make these muffins.  I found the recipe on modernbeet.com.

Gia saw me cutting the scorned fruit and said, “Ew, squash, I hate squash!”  She really does.  I tried pureeing it and mixing it in with macaroni and cheese (one of her faves) but to no avail, she detected it. I have scattered, smothered, covered, and chunked this fruit among other miscellaneous produce (I knew my college days would come in handy- thank you Waffle House!) mmm – Waffle house, remember those late nights my southern friends…

Here’s a pic of Gia and what she thinks of the muffins.

But I did get her to eat one and she said she “loved them,” but only with a bit of jelly, of course.  She is my sweet tooth. It’s funny because Gia doesn’t like chocolate and Ari does, but Ari rather have a salty snack and Gia prefers a sweet snack… Just goes to show you we are all so different.

Anyway, I feel proud of my healthy muffins and use of yellow squash- See, I told you we were moving on from cookies and donuts!

Here’s the recipe

1 c. all-purpose flour*
1/2 c. whole wheat flour*
1 c. rolled oats
1 T. baking powder
1/2 t. salt
1 t. cinnamon

1 egg

1 c. milk
1/4 c. oil
1/4 c. honey
1 1/2 c. grated summer squash or zucchini

Preheat oven to 400 degrees F.

Combine flours, oats, baking powder, salt, cinnamon, and mace in a medium-large bowl.

In a medium bowl, combine egg, milk, oil, and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in squash.

Fill lined or well-greased muffin tins 2/3 full. Bake for 15-20 minutes, until a toothpick inserted into center comes out clean.

*Note: feel free to use whatever flour combination you want — all whole wheat, all AP, whole wheat pastry, white whole wheat — just make sure it adds up to 1 1/2 cups in total