Harvest Muffins

Photo: flickr user jbcurio

Ingredients

1 3/4 cups All purpose flour

1/2 cup Packed dark brown sugar

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 teaspoon Cinnamon

1 teaspoon Salt

1 cup Pureed squash

1/2 cup Water

cup Vegetable oil

2 lrg Eggs, beaten

1 cup Chopped pecans or walnuts

Preparation

Preheat the oven to 400 degrees. Butter muffin pan cups or spray with cooking oil spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl, beat the squash, water, vegetable oil, and eggs. Stir the wet ingredients into the flour mixture just until moistened. Stir in 3/4 cup of the nuts. Spoon into muffin cups. Sprinkle tops with remaining nuts. Bake 20 minutes or until tops spring back when touched and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan. Remove to a wire rack.

Yield: 12 muffins