Delicata Muffins

Winter Squash adds a rich, moist, buttery flavor to muffins.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
3 eggs
1 cup milk
1/2 cup cooked, mashed delicata (or other) squash
1/4 cup canola oil

Dry ingredients:
3 cups flour
1/4 cup sugar or equivalent
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins
1/4 cup chopped nuts (toasted hazelnuts are my favorite)
3 tablespoons flax seeds

Preheat your oven to 400F.
Whisk the eggs in a large bowl, then mix in the milk, squash and oil.

In another bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir the liquids into the dry ingredients until just blended. If the batter is not thick enough, add a little more flour. Then stir in the raisins, nuts, and flax seeds. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup).

Bake for 18 minutes, or until just firm.

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