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;
mash
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.
NUts and squash sound like a winning combination. Like the cheese and squash. Gotta think about that, but we seldom bake... This stove doesn't know it's temps yet. Sherry has to keep watching the cornbread. Which is all we bake.
ReplyDeleteA microwave is a good option for baking winter squash. Just keep nuking and rotating till it's fork tender. Or peel it, cube it, then nuke it in a loosely covered dish with a little water.
DeleteI use the Microwave when I can. I once blew one out trying to cook Brown rice. LOL
DeleteThat does it. I'm coming for a visit. I LOVE muffins. Jilda makes banana nut muffins that are incredible.
ReplyDelete