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