I am down to one last package of pureed winter squash/pumpkin in the freezer, which is good because the warmer the weather gets the less desire I have to eat winter vegetables. My tolerance for them does extend a bit longer in desserts and baked goods, though. And these muffins were delicious! As written, the recipe is not too sweet; if you like sweeter muffins, just add more sugar, honey, or maple syrup.
1 1/4 cups cornmeal (preferably stone ground)
3/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp sugar
1/2 tsp salt
2 eggs, beaten
1 cup pureed cooked pumpkin or winter squash
1/3 cup milk
2 Tbsp canola oil
Preheat the oven to 400 degrees. Grease tins for 12 large of 18 medium-sized muffins.
Whisk together the cornmeal, whole wheat pastry flour, baking powder, baking soda, sugar, and salt in a large bowl.
In a small bowl, combine the eggs, squash, milk, and oil. Stir the wet ingredients into the dry ingredients.
Spoon the batter into muffin tins, filling them about two-thirds full.
Bake for 15-20 minutes, until muffins are golden brown and a toothpick inserted into the center of a few muffins comes out clean.
Makes 12-18 muffins.
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