Winter Squash Muffins With Raisins And Spice
18 ingredients
6 steps
Ingredients
- Dry Ingredients
- 1 1/2 cups flour (weigh 6 ounces for gluten free)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- 1/8 teaspoon allspice
- Wet Ingredients
- 1 egg
- 1/3 cup honey
- 1/4 cup oil
- 1 1/2 teaspoons lemon juice (vinegar will do)
- 1/2 cup soymilk (you can use another liquid)
- 1 1/2 cups packed grated squash
- 1/2 cup sultana
Directions
-
1Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
-
2In a small bowl, sift all the dry ingredients together.
-
3In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
-
4Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
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5Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
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6Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!
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