Squash and Pear Morning Glory Muffins
Grated into a muffin, squash takes on the characteristics of a carrot. Butternut is easiest to grate, having a solid chunk of dense flesh readily available at the neck. Try these using grated carrot or sweet potato.
1 c. all-purpose flour
1 c. whole wheat flour
1 c. sugar (white or brown)
2 t. cinnamon
2 t. baking soda
1/4 t. salt
2 c. peeled, grated raw squash
(any kind except spaghetti)
1/2 c. chopped pecans or walnuts
1/2 c. raisins
1/4 c. flaked coconut, sweetened or
1/2 c. canola oil
3 large eggs
1/2 c. buttermilk or plain yogurt
2 t. vanilla extract
1 pear or apple, coarsely grated
(don’t bother peeling it)
Preheat the oven to 350°F. Spray muffin cups with nonstick spray or line them with paper liners. In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the squash, pecans, raisins, and coconut and toss them together to combine well.
In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add this mixture to the squash mixture with the grated apple and stir just until the batter is combined. Don’t worry about getting all the lumps out.
Fill the prepared muffin tins almost to the top. Bake the muffins in the middle of the oven for 25 to 30 minutes, until they are golden and the tops are springy to the touch. Tip them in their cups to help them cool by allowing the steam to escape. Makes about 1 dozen muffins.