Apple and squash muffins
Preparation
15 minutes
Cooking
15 to 20 minutes
Yield
12 large muffins
Key ingredient(s) in this recipe
The squash and apple can be substituted with the following combinations :
- Muffins with vegetables: Add 250 ml (1 cup) of finely grated carrots or zucchini.
- Muffins with berries: Add 5 ml (1 tsp) lemon zest. Pour half of the dough in the muffin tin cups, add a layer of berries (blueberries, raspberries) and cover with the rest of the dough.
- 500 ml (2 cups) whole-wheat flour
- 180 ml (Âľ cup) sugar
- 15 ml (1 tbsp) baking powder
- 2.5 ml (½ tsp) salt
- 2.5 ml (½ tsp) ground cinnamon
- 2.5 ml (½ tsp) ground nutmeg
- 2 eggs, beaten
- 250 ml (1 cup) milk
- 60 ml (4 tbsp) oil
- 180 ml (Âľ cup) squash (butterkin or butternut),finely grated
- 60 ml (ÂĽ cup) apple, grated
- 1Place the rack in the middle of the oven. Preheat the oven to 200°C (400°F).
- 2In a large bowl, combine the dry ingredients (flour, sugar, baking powder, salt, spices).
- 3In another bowl, beat the eggs with the milk and oil. Add the grated squash and apple.
- 4Add the dry ingredients and mix until the dough is just smooth.
- 5Fill the cups of the muffin tin two-thirds full of batter.
- 6Bake in the oven for 15 to 20 min, or until a toothpick inserted in the centre comes out clean.
Don’t throw the seeds of the squash! Once you’ve cleaned and dried them, add some salt or spices and roast the seeds in the oven at 190°C (375°F). They’re great as a snack or added to salads!
