from Julie Van Rosendaal
Grated raw squash works much like grated carrot in cakes and muffins – it’s a great way to inject veggies into your morning routine. This batter can also be baked as a loaf, in a parchment-lined 9x5-inch loaf tin for 50-60 minutes.
2 c. all-purpose flour
1 c. sugar (white or brown)
2 t. cinnamon
2 t. baking soda
1/4 t. salt
2 c. grated raw butternut squash or carrots
1/2 c. chopped pecans or walnuts
1/2 c. raisins
1/4 c. flaked coconut, sweetened or unsweetened (optional)
1/2 c. buttermilk or plain yogurt
1/2 c. canola or light olive oil
3 large eggs
2 t. vanilla extract
1 pear or apple, coarsely grated (don’t bother peeling it)
Preheat the oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda and salt. Add the squash (or carrots), nuts, raisins, and coconut and toss to combine.
In a medium bowl, whisk together the buttermilk, oil, eggs and vanilla. Add to the squash mixture along with the grated pear or apple and stir just until the batter is combined.
Fill the prepared muffin tins almost to the top and bake for 25-30 minutes, until the muffins are golden and the tops are springy to the touch. Tip them in their cups to help them cool by allowing steam to escape. Makes about 1 dozen muffins.