Squash Flax Seed Muffins

I love flaxseed, which is a terrific source of Omega-3 fatty acids, and has many other health benefits. I wanted to make pumpkin/flaxseed muffins, but only had canned squash, so changed up the recipe, substituting some ingredients for healthier options. Results: a light and tasty muffin that's good for you.

• Ready In: 30 mins
• Serves: 18-24
• Yields: 18-24 muffins

Ingredients

• 2 1⁄3 cups whole wheat flour
• 2⁄3 cup ground flax seeds (or subsitute 3 cups regular flour for whole wheat and flaxseed)
• 2  cups sugar
• 1  teaspoon salt
• 2  teaspoons baking soda
• 4  eggs (or 8 egg whites)
• 1  cup  oil
• 2  cups  canned squash
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice

Directions

1. Preheat oven to 350 degrees. Combine all ingredients. Fill muffins cups 2/3 full. Bake for 20 minutes.