Squash Corn Muffins
14 ingredients
1 steps
Ingredients
- 34 cup cornmeal
- 34 cup whole wheat flour
- 12 cup unbleached all-purpose flour
- 2 12 tablespoons dry buttermilk
- 1 tablespoon baking powder
- 12 teaspoon salt
- 12 teaspoon ground cinnamon
- 14 teaspoon ground cloves
- 23 cup light brown sugar
- 14 cup unsalted butter, cut into pieces
- 2 eggs
- 2 tablespoons honey
- 34 cup squash, cooked and pureed (or pumpkin)
- 23 cup water
Directions
-
1["Preheat oven to 350*.", "In a large bowl combine the cornmeal, wheat flour, white flour, buttermilk powder, baking powder, salt, cinnamon and cloves.", "Mix well.", "Place the sugar, butter, eggs and honey in a bowl and mix with an electric mixer and blend until smooth.", "Add squash and water and mix well.", "Add the squash mixture to the flour mixture and mix well with a long-handled spoon.", "Spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the \"toothpick test\"".""]"
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