Here's a muffin recipe I just made for the first time: a variation on my usual Fannie Farmer-style whole wheat ones. These squash muffins are moist and yummy, and savory rather than sweet. They’d be fine for breakfast or tea, but I found they also worked well in place of bread with a hearty-soup-and-salad meal. And they help me use up the surplus of cooked winter squash that's filling up my freezer!
1 cup white flour
1/4 cup whole wheat flour
2 teaspoons baking soda
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1/3 cup wheat bran
1/3 cup wheat germ
1 Tablespoon plus 1 teaspoon whole flax seed
2 Tablespoons light brown sugar
1/2 cup milk
1/2 cup plain yogurt
1/4 cup butter, melted and cooled
1 cup butternut or other winter squash, cooked and mashed*
1 Tablespoon rolled oats (optional)
Preheat oven to 375˚.
- Butter a standard-size 12-muffin tin. (Don’t bother if the pan is non-stick.)
- Sift first five ingredients ingredients together. Stir in wheat bran and germ, and 1 Tablespoon flax seed.
- In a separate bowl, beat the egg with brown sugar, then beat in milk, yogurt, and melted butter. Stir in the mashed squash.
- Add dry ingredient mixture all at once and stir just until combined. (Batter should be slightly lumpy.) Divide batter evenly among the muffin cups, filling them almost all the way to the top. Sprinkle with remaining flax seed and oats, if desired.
- Bake at 375˚ for 25-35 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Serve immediately, or remove from pan and cool on a rack. Muffins may be reheated at 350˚ for 10-15 minutes before serving.
*If starting from scratch, cut squash in half and remove seeds and pulpy membranes. Rub cut surfaces lightly with olive oil, place squash on baking sheet cut side up, and bake at 400˚ for 45 minutes to an hour, or until squash is tender all the way through. Let cool, then scoop out the flesh and mash.
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