Monday, October 11, 2010

Simple and Delicious Family Cooking: Autumn Muffins


I like making muffins, have you noticed?

Here's my gift to you today: a lovely, autumn-colored, spicy, moist muffin I made (up) yesterday, using the perhaps surprising ingredient of gorgeous, deep-orange, silky, baked squash, mashed up like a banana and folded into the wet ingredients like that's exactly where it's always belonged.

You won't taste squash, exactly, so if you don't like squash (WHAT?!), don't dismiss this recipe. What you'll taste is the warm, sweet, cinnamon-and-nutmeg, robust taste of something like autumn. With the color of a sunset, and lots of vitamins and antioxidants.

And a few chocolate chips. (Optional.)

(Tip: It might be best to make these muffins when you've already baked up a squash for dinner or some other reason and have some leftover, since roasting a squash takes awhile. The amount in the recipe is not precise, so you can use whatever approximate amount you have leftover after making squash soup or whatever else delicious squash business you have going on in your kitchen.)

Yummy Autumn Muffins
makes 12

Ingredients:

2 large eggs
1/2 cup canola oil
3/4 cup packed brown sugar
1 tsp. vanilla extract
1-1/2 cups mashed baked squash, scooped out of its shell (like butternut, buttercup, or acorn)
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Line a standard-sized muffin tin with papers. In a large bowl, mix the eggs, oil, brown sugar, vanilla, and mashed squash. In a separate large bowl, mix together the two flours, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Fold in mini chocolate chips.

Fill muffin cups 2/3 to 3/4 full. (Muffins will not rise a whole lot due to the dense whole-wheat flour, but they will rise some, and the whole-wheat flour adds protein and fiber and the baked muffins are still soft and delicious, as long as you don't overbake them.)

Bake about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or almost so. Do NOT overbake.

These freeze well and make great snacks and lunch-box treats.

2 comments:

Mom and Kiddo said...

Yummmy. I also put leftover squash/sweet potatoes in pancakes/waffles and enchiladas.

Mom and Kiddo said...

Yummmy. I also put leftover squash/sweet potatoes in pancakes/waffles and enchiladas.