Harvest Muffins

Title:
Harvest Muffins

Yield:
1 Servings

Categories:
Cooking




Ingredients:





 1 3/4 c  All purpose flour


   1/2 c  Packed dark brown sugar


     2 ts Baking powder


   1/2 ts Baking soda


     1 ts Cinnamon


     1 ts Salt


     1 c  Pureed squash


   1/2 c  Water


   1/3 c  Vegetable oil


     2 lg Eggs; beaten


     1 c  Chopped pecans or walnuts






 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


 


 NOTES : recipe courtesy of Michele Scicolone


 


 Recipe by: Cooking live Show #9009


 


 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"


 
on Dec 19, 1997