Squash Corn Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3/4 cup cornmeal
• 3/4 cup whole wheat flour
• 1/2 cup unbleached all-purpose flour
• 2 1/2 tablespoons dry buttermilk
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2/3 cup light brown sugar
• 1/4 cup unsalted butter, cut into pieces
• 2 eggs
• 2 tablespoons honey
• 3/4 cup squash, cooked and pureed (or pumpkin)
• 2/3 cup water

Recipe

• 1 preheat oven to 350*.
• 2 in a large bowl combine the cornmeal, wheat flour, flour, buttermilk powder, baking powder, salt, cinnamon and cloves. mix well.
• 3 place the sugar, butter, eggs and honey in a bowl and mix with an electric mixer and blend until smooth. add squash and water and mix well.
• 4 add the squash mixture to the flour mixture and mix well with a long-handled spoon.
• 5 spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the "toothpick test".