Tuesday, September 18, 2012

Zucchini and Squash Muffins

This muffin recipe works really well and is so versatile!  I really wanted to make some pumpkin muffins but my baking pumpkin still had a little green on it and I wanted to let it fully ripen.  Instead I used an acorn squash.

I first cut the acorn squash open, scraped out the seeds, and laid it face down on a baking sheet.  Stuck in the oven at 350 degrees for about an hour and then scooped out the soft inside.

In the mean time, I cut up and used a food processor to shred up some yellow summer squash and some zucchini.  You can use whatever you have on hand.  Which is what I was doing.  I had half of each left over from dinner a couple of nights ago and it needed used up.  

The measurements and ingredients are as follows:

1 cup of baked acorn squash
1 cup yellow summer squash
1 cup of green zucchini  

OR, just 3 cups of one of them, mix and match, substitute some pumpkin, however you want to do it.

1 cup of whole wheat pastry flour
1 cup of unbleached all purpose flour
1 cup of ground flax meal

OR, you can use a cup of wheat germ, all whole wheat pastry flour, all purpose flour, again, whatever you have on hand and mix and match.

2 whole eggs + 4 egg whites.  OR just 4 whole eggs.  

1 cup of brown sugar
1 cup of white sugar

OR, you can use less sugar totally up to you.  I actually used slightly less.  I thought of using honey after the fact, but it would need a tad bit more flour so that it wouldn't be too wet.

1 tsp vanilla
1/2 cup oil (I used coconut oil)
1/2 cup applesauce (you can use another cup of oil instead if you'd prefer)
1 tsp salt
1 tsp baking soda
1 1/4 tsp baking powder
1/2 Tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 tsp allspice
1/2 tsp 
cardamom (or not...I couldn't find mine, but it's SO good in this recipe)

You can even add a little more of these spices.  You don't need to be exact.  Spice it according to what you like!

Walnuts and raisins can be added if you'd like.

grease muffin tins, add 1/4 cup of mix to each one and bake 20 minutes at 350

Another little tidbit is.....if you'd prefer your bread and muffins to be less moist....as some are REALLY moist.  You can let the zucchini sit for awhile  after you've shredded it and drain or squeeze some of the extra water out of it.