SQUASH CORN MUFFINS

Squash Corn Muffins image

Yield 16 muffins

Number Of Ingredients 13

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Ingredients

1 1/2 cups cooked squash (packed)
1/2 teaspoon powdered stevia extract
1/2 teaspoon stevia concentrate or 1 tablespoon molasses
1 3/4 cups soy milk or milk
2 tablespoons lemon juice
1/2 cup canola oil
2 large eggs
2 cups whole wheat pastry flour
1 1/2 cups corn flour
1 1/2 teaspoons baking soda
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

• Preheat the oven to 350°F. Oil the muffin pans. • Steam or bake the squash. Measure the squash and place in a small bowl. Stir in the stevia extract and stevia concentrate or molasses. Set aside. • Mix the soymilk or milk and lemon juice. Set aside to sour. • Whip together the oil and eggs. Stir in the soured milk. Fold in the squash, just lightly mixing. • Sift together the flours, leavenings, cinnamon, and salt. Fold the dry ingredients into the wet without over-mixing. • Spoon into the muffin pans, and bake for 25 to 30 minutes. Remove from pans and cool on a rack. NOTE: Sweet squash, like butternut or delicata, works best. OPTION: Add 1/2 cup fresh or frozen corn, thawed.

Nutrition Facts : Nutritional Facts Serves

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