Thursday, October 22, 2015
My winter squash muffins
This is roughly the recipe I used (an adaptation from a bran muffin recipe).
Preheat oven to 400° F. Line with paper the cups of a 12-muffin pan.
In a medium bowl, combine
1 beaten egg
1/4 c vegetable oil
1/2 c milk
2/3 c baked winter squash
1 1/2 c bran flakes
and let sit for 5 minutes. Then stir again to break up any cereal clumps.
In a small bowl, combine
1 c flour
1/2 c firmly packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
dash of cinnamon, and/or nutmeg, and/or ginger, or allspice
1/4 c chopped walnuts
Set aside dry ingredients for a moment;
1 medium banana
and add to moist mixture. Then add dry ingredients to moist, stirring only enough to barely combine. (The cookbook my husband brought into our marriage 30 years ago says about muffins, "no more than 12 to 15 strokes.")
Cook for 20 to 23 minutes or until a well done aroma wafts through the kitchen.