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I made squash muffins yesterday. They were a big hit!
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They are best made with real cooked and mashed winter squash, either fresh or from the freezer. Just, please, don't use that canned stuff!!
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First, cut open your fresh squash and scoop out the seeds and inside. Save the seeds for roasting ;-)
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Cook the squash.
There are several ways this can be accomplished.
Baking: Turned squash halves upside down in a pan with a little water and baked for about 45 minutes in the oven. Let cool and scoop cooked squash out of peel.
Boiled: Peel and cut into big chunks. Bring to a boil and cook for only 10 minutes. If it cooks in the water for too long, it will be too wet. Drain well and mash. A potato masher works well for this, as does a ricer.
Or you can cook it in the microwave. I have never tried that as you can only do one piece at a time and I am usually processing many squash at once for the freezer.
When the squash is well done, mash it with a potato masher. What a beautiful bright orange this is! Lots of beta carotene!
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Baking is easier but I had squash pies in the oven so I peeled and boiled this.
Squash Muffin recipe:
1 cup squash, cooked and mashed
1/3 cup oil
1/4 cup light corn syrup
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2 eggs
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon mace
Raisins (optional)
Makes 1 dozen muffins.
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Preheat oven to 350F.
Mix the wet ingredients together in a big bowl. Then mix the dry ingredients together in another bowl. Stir the dry ingredients into the wet ones until well mixed. Spoon into muffin papers or a greased muffin pan. Fill quite full as they don't rise a lot. Bake at 350F for 20-23 minutes until barely starting to brown on top.
Delicious hot with real butter or at room temperature! Good in lunches too!