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Squash Muffins

Yields24 ServingsTotal Time1 hr

 1 squash (such as butternut)
 3 eggs
 ½ cup water
 ½ cup vegetable oil
 ½ cup white sugar
 ½ cup brown sugar
 2 cups whole wheat flour
 1 cup all-purpose flour
 1 ½ tsp baking powder
 1 ½ tsp baking soda
 1 ½ tsp ground cinnamon
 ½ tsp salt
 ½ tsp nutmeg
 ½ tsp ground cloves
 ½ tsp pumpkin pie spice
 ¼ cup raisins or currants
 ¼ cup (optional) shredded carrot, zucchini or other squash or nuts
1

Preheat oven to 400°F.

2

Roast halved squash for about 45 minutes, or until they are spoon-soft. (Alternatively, you may pierce with a fork and microwave until soft.)

3

Scoop out squash flesh – measure 1 1/2 cups into a large bowl. Mash eggs, water, oil, and sugars into the squash.

4

Whisk flours, baking powder, baking soda, and spices together, and then mix into the squash mixture.

5

Fold in raisins.

6

Spoon batter into paper-lined or oil-sprayed muffin tins – half to 2/3 full.

7

Bake in pre-heated oven until muffins test done with a toothpick – about 15 minutes. Cool in pans for 10 minutes before removing to cool further.

Nutrition Facts

Serving Size muffins

Servings 0