Squash Corn Muffins
"This recipe is from Miriam Jacobs The Brown Bag Lunch Cookbook. Cooked pumpkin can be substituted for the squash."
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
12 muffins
ingredients
- 3⁄4 cup cornmeal
- 3⁄4 cup whole wheat flour
- 1⁄2 cup unbleached all-purpose flour
- 2 1⁄2 tablespoons dry buttermilk
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2⁄3 cup light brown sugar
- 1⁄4 cup unsalted butter, cut into pieces
- 2 eggs
- 2 tablespoons honey
- 3⁄4 cup squash, cooked and pureed (or pumpkin)
- 2⁄3 cup water
directions
- Preheat oven to 350*.
- In a large bowl combine the cornmeal, wheat flour, white flour, buttermilk powder, baking powder, salt, cinnamon and cloves. Mix well.
- 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.
- Add the squash mixture to the flour mixture and mix well with a long-handled spoon.
- Spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the "toothpick test".
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Reviews
-
These turned out pretty good but my family would have preferred them just a tiny bit sweeter. I used yellow squash maybe I'll try pumpkin next time. Thanks for sharing this recipe. -
These turned out lovely. I had some leftover squash puree in the freezer to use up. We loved the texture- the cornmeal gives makes it chewy but it is also soft and moist. The flavor combination of the squash, honey and spices is terrific. I did not have any buttermilk powder so I used non-fat milk powder and that worked just fine. This recipe was a breeze to make as well. Thanks for posting, would make agian.
