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