Backwoods Home Magazine #111 - May/June 2008

Author:Backwoods Home Magazine
Language: eng
Format: mobi
Tags: Do-It-Yourself, Hobbies & Home, Home Improvement & Design, Crafts, How-To & Home Improvements, Sustainable Living
Publisher: Backwoods Home Magazine
Published: 2008-05-02T06:00:00+00:00

Whole wheat squash muffins

1¼ cups whole wheat pastry flour

½ cup barley flour

1 tsp. baking powder

½ tsp. baking soda

1⁄8 tsp. salt

1 tsp. ground cinnamon

¼ cup finely chopped walnuts

¾ cup mashed cooked squash

2⁄3 cup plain yogurt

½ cup maple syrup

2 Tbsp. canola oil

1 egg, slightly beaten

1 cup fresh or frozen black currants or blueberries

Grease or oil a muffin pan, and preheat the oven to 400° F.

Combine dry ingredients, including walnuts, in a mixing bowl. Make a well in the center.

Combine remaining ingredients, stirring until smooth. Add to dry ingredients. Stir just until moistened. Fold in berries. Spoon into 12 muffin cups. Bake for 20-25 minutes.

Remove from pan and cool on wire rack. When hot, these are a little gummy, but when cooled some, they are wonderful.

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