Multigrain Butternut Squash Muffins

Ingredients: 
1/4 cup cornmeal
1/3 cup rolled oats
1/2 cup whole what flour
1/2 cup all purpose flour 
1/4 teaspoon each nutmeg and ground cloves 
1/2 teaspoon each salt, ground ginger and cinnamon 
1/2 cup dried cranberries
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Wet ingredients: 
3/4 cup brown sugar 
1 egg
1 teaspoon vanilla extract 
3/4 cup cooked butternut squash (either cook in the microwave or oven until very soft, and scoop out with a spoon.) 
1/3 cup yogurt
1/4 cup apple cider

Directions: 
1.) Mix the dry and wet ingredients separately, then mix together. 
2.) Bake for 25 minutes at 375 degrees. 

Spinach Squares

This is a healthier take on the Betty Crocker spinach squares that I grew up with. My two little ones gobbled them up.

Spinach Squares: 

Crust:
1 cup whole wheat flour 
1/4 cup ice water
1/4 cup olive oil

Filling:
8 oz (2 cups) shredded cheese (I like to use sharp cheddar) 
3 eggs
14 oz tofu
18 oz frozen spinach
1/2 teaspoon nutmeg
Salt (to taste) 
1 small onion, chopped
Breadcrumbs 

Directions:
1. Preheat the oven to 375 degrees.
2. Mix together the ingredients for the crust, form into a ball, then spread evenly in the bottom of a 9" x 12" casserole dish.
3. Mix together the cheese, eggs, tofu, spinach, onion, and spices. Pour it on top of the crust.
4. Dust the top with breadcrumbs.
5. Bake for 45 minutes.