Harvest Muffins
By: Anonymous
Published: Tuesday, December 1, 2009 - 2:31am

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

1 Preheat the oven to 400 degrees. Butter muffin pan cups or spray with cooking oil spray. 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. 3 Yield: 12 muffins