Email to Cat      

Ginger Squash Muffins

Source of Recipe


Easy Home Cooking



List of Ingredients



• 1½ cups all-purpose flour
  
• 1/3 cup whole wheat flour
  
• 1/3 cup granulated sugar
  
• ¼ cup packed dark brown sugar
  
• 2½ tsp baking powder
  
• 1 tsp ground cinnamon
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ½ tsp ground ginger
  
• 1 cup frozen winter squash, thawed *
  
• 2 eggs, beaten
  
• 1/3 cup canola oil
  
• ¼ cup finely chopped walnuts
  
• 2 Tbsp finely chopped crystallized ginger (optional)
  






Instructions



1. Preheat oven to 375° F. Spray 12 standard (2½-inch) muffin cups with nonstick cooking spray.
   
   
2. Combine all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, salt and ground ginger in large bowl; mix well. Combine squash, eggs and oil in small bowl until well blended. Pour squash mixture over flour mixture; stir with spoon just until dry ingredients are incorporated. (Do not beat.) Stir in walnuts and crystallized ginger. Spoon batter into prepared muffin cups, filling about two-thirds full.
   
   
3. Bake 18 to 20 minutes or until muffins are golden and toothpick inserted into center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool on wire rack.
   
   Makes 12 muffins.
   
   
   






Final Comments


* One 12-ounce package frozen squash yields about 1 cup squash. Or, use puréed cooked fresh butternut squash.