Low Sodium Blueberry and Summer Squash Muffins

I made my family fantastic muffins last night with summer squash from my garden and blueberries from our online food co-op. Zucchini would also work. I chopped up two small summer squash with a food processor we really like, the Cuisinart Deluxe 11-Cup Food Processor DLC-8S - Cuisinart Pro.  You may use other flours, but I am particularly fond of King Arthur. If sodium and cholesterol are not issues for your family, you can substitute one tablespoon regular baking powder for the Featherweight, and two large eggs for the egg whites. Here is the recipe:

Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin tins.

  Dry Ingredients:

• 1/2 cup King Arthur All-Purpose Flour
• 1 1/2 cups King Arthur Whole Wheat Flour
• 1/4 teaspoon allspice
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of lemon peel, optional
• 2 tablespoons Featherweight Baking Powder

Add-ins:

• 1 cup finely diced yellow summer squash
• 1/2 cup fresh blueberries, rinsed and drained

  
Wet Ingredients:

• 4 egg whites from large eggs, beaten well
• 1/4 cup milk or soy milk (I used vanilla)
• 1/4 cup oil
• Heaping 1/4 cup packed brown sugar; more to taste

 Stir together the dry ingredients. Stir in the add-ins. Beat together the wet ingredients, fold them into the dry ingredients, and mix just until the batter is completely wet. If the batter seems too dry, add a little more milk or soy milk. Immediately ladle batter into muffin tins. Reduce oven to 350 degrees. Bake for 18-20 minutes or until done.

Apple and Watermelon-Radish Muffin Recipe

This morning's muffin-making experiment turned out so delicious, I had to share. If you like your muffins sweet, replace the milk with an additional 1/4 cup of honey. I actually decreased the amount of flour by two tablespoons and substituted some flax seed meal and wheat germ, but this is optional:

Preheat oven to 400 degrees F. Grease 12 muffin tins (I lightly sprayed silicon muffin cups with vegetable cooking spray).

Ingredients:

• 1 medium apple (we used Pink Lady) and 1 large watermelon radish, shredded, set aside, mixed with
• 2 teaspoons lemon juice

Dry ingredients:

• 1/4 cup all-purpose King Arthur flour
• 1 3/4 cups King Arthur whole wheat flour
• 2 tablespoons Featherweight Baking Powder
• 1/8 tsp. ground cardamom
• 1/8 tsp. ground allspice
• liberal dash of fresh-ground nutmeg

Wet ingredients:

• well-beaten whites from four eggs, separated (1/4 cup egg substitute will suffice instead)
• 1/4 cup local raw honey
• 1/4 cup milk
• 1/4 cup sunflower or other oil

 Mix the dry ingredients together. Mix the apple/radish mixture into the dry ingredients, then stir in the wet ingredients until the batter is moist. Ladle into the muffin cups. Put in the preheated oven and turn the oven down to 350 degrees. Bake for 20 minutes or until done.