Yield: 1 Servings
|1¾ cup||All purpose flour|
|½ cup||Packed dark brown sugar|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1 cup||Pureed squash|
|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