Muffins for Two

I accidentally bought squash instead of pumpkin again. When will I learn! Honestly though, it doesn't seem to make much of a difference. Squash can be used in all the same recipes or just eaten as a side dish with dinner.

We had nothing in the house for breakfast the other day, so I decided to use what I had around the house to make just two muffins. They were delicious! I found a recipe somewhere on the internet for one muffin, which inspired me to create a recipe like it of my own. Of course I decided to make it as healthy as possible by using whole wheat flour and oats. My husband doesn't usually like the individual muffins (I love them) because he finds them denser than regular muffins, but he actually loved these. Besides being delicious, these are also super easy and can be made in a regular cereal bowl, so there is hardly any clean up. All around, a good choice for breakfast :)

What you need:

6 tbs whole wheat flour
1-2 tbs quick cook oats
1/2 tsp baking powder
dash of salt
1-2 tbs toasted coconut (we happened to have this lying around, actually, but you can use any mix-ins you want. Derek didn't want chocolate chips in his-I've been known to overdue the chocolate- but I added a few in mine. You could also do cinnamon chips, nuts, or anything you like)

Vanilla (Again, I overdue the vanilla, but a couple teaspoons to a tablespoon would be good)
2 tbs squash (or pumpkin)
2 tbs melted butter
2 tbs brown sugar
pumpkin pie spice (again, a couple teaspoons to a tablespoon if you really like it spicy)

What you do:

In a regular bowl, mix the flour, oats, baking powder, salt, coconut, and any other mix-ins. Add the vanilla, squash, butter, brown sugar, and spice. Divide batter into two small corning ware ramekins or muffin tins and bake at 345 degrees for about 20-30 minutes (check with a wooden toothpick around 15 minutes because ovens vary and I think mine generally takes longer than most).

When it's done, allow to cool and enjoy!