| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Cooking, Live | 1 | Servings | |
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 |
INSTRUCTIONS
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" <jfreeman@comteck.com> on Dec 19, 1997
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