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Recipe: Harvest Muffins edit
Created by: Anonymous
edit Ingredients
1 ¾ |
cups All purpose flour |
½ |
cup Packed dark brown sugar |
2 |
teaspoons Baking powder |
½ |
teaspoon Baking soda |
1 |
teaspoon Cinnamon |
1 |
teaspoon Salt |
1 |
cup Pureed squash |
½ |
cup Water |
⅓ |
cup Vegetable oil |
2 |
lrg Eggs, beaten |
1 |
edit Preparation
Step 1 |
Preheat the oven to 400 degrees. Butter muffin pan cups or spray with cooking oil spray. |
Step 2 |
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. |
Step 3 |
Yield: 12 muffins |
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