Sunday, September 26, 2010

Sunday Morning Breakfast Muffins

Squash Muffins

1 1/2 c flour (our house blend is about 50/50 white/whole wheat)
2 tsp baking powder
1/2 c brown sugar, lightly packed
1/4 tsp salt
1/2 tsp ground cardamom
1 tsp cinnamon
1/4 tsp ground black pepper

3/4 c milk
1 beaten egg
1 T olive oil
2 T apple butter
about one and a half cups (one medium sized Carnival squash) roasted squash flesh

Mix dry ingredients together in large bowl.

Mix wet ingredients thoroughly in a different bowl.

Make a well in the flour mixture, add the wet mixture, fold together just till moistened. The batter will be pretty thick.

Scoop by scant 1/4 c into greased muffin tin. It makes a dozen regular sized muffins.

Bake in a preheated 400 degree oven for 20 minutes.


Anonymous said...

I like your fiestaware mixing bowl, pretty!
Love, Aunt Barbara

Prisoner of the Universe #2-16 said...

yummy muffins!
funny trick, those beets!