Harvest muffins

1 Servings

Ingredients

QuantityIngredient
cupAll purpose flour
½cupPacked dark brown sugar
2teaspoonsBaking powder
½teaspoonBaking soda
1teaspoonCinnamon
1teaspoonSalt
1cupPureed squash
½cupWater
cupVegetable oil
2largesEggs; beaten
1cupChopped pecans or walnuts

Directions

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