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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor. Ingredients:
1-1/3 cups king arthur premium 100% whole wheat flour |
1/2 cup raisins |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 egg |
1 cup pureed cooked winter squash |
1/2 cup buttermilk |
1/3 cup honey |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
2. Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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