Tuesday, November 18, 2008

Squash and Raisin Muffin Recipe

I enjoy when I get a request to make something. It's fun to have an opportunity to try something new that you would never have thought of on your own.

For example, I had no idea that squash and raisin muffins existed.

I sent BF with a batch of cranberry lemon muffins (sweet, familiar flavours) to share with his coworkers earlier in the week. One of his friends mentioned that he liked homemade squash and raisin muffins which BF then passed on to me. The concept sounded so foreign and counterintuitive to me (eww, squash as a breakfast) that I had to try it. The logical parts of my brain reassured me that pumpkin and sweet potato both make delicious desserts (pie, anyone?) but the instinctive parts of my brain were grossed out.

The verdict? While these are not my favorite muffins, I managed to make them fluffy, moist and nicely textured, using a recipe adapted from allrecipes.com. I actually worked to bring out the flavour of the squash by roasting it rather than boiling, and by easing up on the spices, so the end result is a fairly complex taste that I'm sure would be enjoyed by fans of squash.

As for me however, I will wait until I have leftover squash already before making these again (although that has yet to happen in my 27 years, I'm sure it has to happen eventually!) To me, these muffins weren't worth the extra time to roast the squash. I can make many other kinds of delicious muffins much quicker!
Recipe: Squash and Raisin Muffins
Makes 12 to 15 muffins

1 cup cooked and mashed butternut squash
1 cup all-purpose flour
¾ cup uncooked oatmeal
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp allspice
¼ tsp nutmeg
3/4 cup milk
1 egg, beaten
1 cup raisins
Brown sugar

To prepare squash:

First peel, seed and cube the squash. Toss with 1 Tbsp olive oil and ¼ tsp salt and bake for 30 minutes at 400 degrees, turning once, half way through.

To make muffins:

Preheat oven to 375 degrees.

Line or grease muffin cups.

In a large bowl, whisk together flour, baking powder, white sugar, salt and spices.

In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Fold in raisins.

Spoon the batter into the prepared muffin pan, filling cups about 2/3 full. Sprinkle with brown sugar. Bake 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool for 10 minutes in the pan, then remove from muffin pan and cool on a wire rack.


They look very dense. Hearty...

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