<http://schema.org/articleBody>
"Morning! What happens when you mix your favorite winter squash (acorn) with your favorite summer squash (zucchini) in muffin batter? A very tasty and squashy batch of muffins... I love to eat these squashy muffins with fresh squeezed OJ and a little bowl of low-fat yogurt. Simple and easy and sooooo good. Double Squash Muffins Recipe by Sarah Jio Ingredients: 1 3/4 cup whole wheat flour 1/2 cup sugar 1 egg 1 tablespoon vanilla 1/3 cup vegetable oil 1 cup grated zucchini 1/2 cup (or a little more) of another type of squash, such as precooked acorn or butternut squash puree 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 4 tablespoons raw or toasted pumpkin seeds (optional) Preparation: Preheat oven to 350 degrees. Mix dry ingredients. Mix wet ingredients. Combine. Sprinkle tops of muffins with pumpkin seeds before baking. Bake for about 15 minutes, check to see if a toothpick comes out clean, then if they need more time, check in intervals of 3 minutes. (I made mini muffins, which tend to cook quicker, so regular muffins may take a bit longer). More comforting foods: *Low fat banana bread *Healthy pumpkin bread *Blueberry-banana muffins More Ways to Get Glamour You could win $50,000 just for registering for or logging in to Glamour.com! Sign up for Glamour.com&amp;#x27;s Style Tips of the Week and Beauty Tip of the Day newsletters! Add Glamour to your iGoogle homepage. Follow us on Twitter! Photo: iStock "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-double>