Harvest muffins

Yield: 1 Servings

Measure Ingredient
1¾ cup All purpose flour
½ cup Packed dark brown sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
1 cup Pureed squash
½ cup Water
⅓ cup Vegetable oil
2 larges Eggs; beaten
1 cup Chopped pecans or walnuts

Preheat the oven to 400 degrees. Butter muffin pan cups or spray with cooking oil spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl, beat the squash, water, vegetable oil, and eggs. Stir the wet ingredients into the flour mixture just until moistened. Stir in ¾ cup of the nuts. Spoon into muffin cups. Sprinkle tops with remaining nuts. Bake 20 minutes or until tops spring back when touched and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan. Remove to a wire rack.

Yield: 12 muffins

NOTES : recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997

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