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

  1. 1
    Preheat 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.
  2. 2
    In a small bowl, sift all the dry ingredients together.
  3. 3
    In 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.
  4. 4
    Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
  5. 5
    Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
  6. 6
    Cool 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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