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Squash Corn Muffins

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“This recipe is from Miriam Jacobs The Brown Bag Lunch Cookbook. Cooked pumpkin can be substituted for the squash.”
READY IN:
30mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. In a large bowl combine the cornmeal, wheat flour, white flour, buttermilk powder, baking powder, salt, cinnamon and cloves. Mix well.
  3. Place the sugar, butter, eggs and honey in a bowl and mix with an electric mixer and blend until smooth. Add squash and water and mix well.
  4. Add the squash mixture to the flour mixture and mix well with a long-handled spoon.
  5. Spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the "toothpick test".

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