| 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
A Message from our Provider:
“There’s hope. There’s God.”