Tuesday, November 03, 2009

Corn Squash Muffins

Last Shabbat, I tried out several new recipes - among them was Corn Squash Muffins. I accidentally bought the wrong ingredient, played with the recipe to compensate and came out with phenomenal results. Not only were the muffins moist, and not too heavy, when reheated for shabbat lunch, they got crisp and crunch on the outside and stayed moist and creamy on the inside -
There muffins will definitely be on my Thanksgiving table - and will be a frequent shabbat addition as well.

Corn Squash Muffins

1 cup cornmeal
1 1/4 cups flour
1 1/4 cups sugar
1 1/2 tablespoons baking powder
1 12 ounce packages Southland prepared butternut squash (o-u pareve)
2 eggs
1 cup soy or almond milk (I love the Almond Breeze original unsweetened)
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease (vegetable oil spray works) 18 medium or 12 large muffin cups. Stir together cornmeal, flour, sugar and baking powder in large bowl. Stir together squash, eggs, soy milk and oil until well blended. Add wet ingredients to dry ingredients and mix until just combined. Put batter into prepared muffins cups - bake 1/2 hour.

If baking ahead and you like them moist, leave in muffin cups to reheat. If you crisper sides and edges, allow to cool briefly in muffin cups, then pop out, and put on baking sheet to reheat.


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