Squash Nut Muffins Recipe
Ingredients
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Brown sugar | 1/3 Cup (16 tbs) | |
| Nuts | 3/4 Cup (16 tbs), chopped | |
| 1 egg, lightly beaten | ||
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 3/4 cup cooked mashed winter squash or thawed frozen squash | ||
| 3/4 cup undiluted evaporated milk | ||
Directions
1. Preheat the oven to 400 degrees.
2. Mix together the flour, baking powder, salt, spices, sugar, and nuts.
3. Add the egg, oil, squash, and milk and mix only until dry ingredients are moistened.
4. Spoon batter into oiled muffin tins, filling two-thirds full.
5. Bake for about 25 minutes. Cool on a wire rack.
2. Mix together the flour, baking powder, salt, spices, sugar, and nuts.
3. Add the egg, oil, squash, and milk and mix only until dry ingredients are moistened.
4. Spoon batter into oiled muffin tins, filling two-thirds full.
5. Bake for about 25 minutes. Cool on a wire rack.
Chef
