Winter Squash Muffins
Warm, hearty winter squash muffins bursting with cinnamon and nutmeg, complemented by walnuts and raisins. Perfect for breakfast or snack, they offer a delightful combination of sweet and savory flavors, making them ideal for chilly mornings or cozy gatherings with family and friends.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1/4 cup cornmeal or wheat germ ⓘ
- 4 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 cup cooked, mashed winter squash or pumpkin ⓘ
- 2 tablespoons corn oil or vegetable oil ⓘ
- 1 egg ⓘ
- 1 cup low-fat milk ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1/2 cup raisins or dried currants ⓘ
Instructions
- Preheat oven to 400°F.
- Grease muffin tins with a small amount of oil or use paper liners.
- Measure and sift the all-purpose flour, whole wheat flour, baking powder, salt, sugar, cinnamon, and nutmeg into a large bowl.
- Stir in the cornmeal or wheat germ.
- Add the cooked, mashed winter squash or pumpkin, corn oil or vegetable oil, egg, and low-fat milk to the dry ingredients.
- Mix until just combined.
- Fold in the chopped walnuts and raisins or dried currants.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tins and serving.
Nutrition & Diet Analysis (per serving)
1149
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).