Winter Squash Muffins

Most winter squash can be steamed or roasted and pureed to use in place of canned pumpkin in recipes. These muffins are light on the sugar so there is room to add chocolate chips or a sweet cream cheese frosting without overdoing it.

Ingredients

• 1 ½ cups flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup canola oil
• ¾ cups sugar
• 1 cup butternut squash puree
• 3 eggs

Directions

Preheat oven to 325 degrees. Mix together flour, baking powder and soda, and cinnamon. Beat oil, sugar and squash together, then add eggs until well blended. Add flour mixture and stir until combined. Add chocolate chips, if using. Scoop batter into greased cupcake tins or cake pan, filling each container about ‘¾ full. If you are using regular sized cupcake tins, cook for about 20 minutes. Check mini cupcakes at about 10 minutes, and a cake pan at about 25 minutes.

Submitted by Sara Jones, Tucson CSA