Winter Squash Oatmeal Muffins Recipes
WINTER SQUASH OATMEAL MUFFINS
Make and share this Winter Squash Oatmeal Muffins recipe from Food.com.
Provided by Miss_Elaine
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together sugar and wet ingredients.
- Add dry ingredients and combine.
- Fold in raisins and nuts.
- Use 1/4 C to measure evenly into muffin tin.
- Bake at 350 for 20-30 min or until toothpick tests clean.
Nutrition Facts : Calories 213.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 31, Sodium 205.5, Carbohydrate 31.1, Fiber 1.8, Sugar 16.1, Protein 4.1
WINTER SQUASH MUFFINS WITH RAISINS AND SPICE
Take the squah you want! I used mini potimarrons I had from a local organic farmer, I didn't know what to do with them so I made up this recipe. But they would surely be excellent with pumpkin, acorn or Hubbard squash. This muffin is made with grated squash instead of the usual puree, so there are less steps when you use fresh squash.
Provided by Elie de Combys
Categories Quick Breads
Time 20m
Yield 12 mufffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
- In a small bowl, sift all the dry ingredients together.
- In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
- Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
- Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
- Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!
Nutrition Facts : Calories 161.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.5, Sodium 86.1, Carbohydrate 26.6, Fiber 1.1, Sugar 12.6, Protein 2.9
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