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Whole Wheat Squash Muffins with Cranberries and Almonds
Posted By Michele On November 12, 2012 @ 5:11 pm In Breads | 1 Comment
The humble muffin – it’s kind of a baking staple for me. For one thing, they are quick – you know, as in quick breads? For another, they freeze well and every Friday morning my friends and I work out together then have a coffee and muffin afterwards – I like having a selection of muffins in the freezer for everyone to choose from. But perhaps most importantly for me, it’s easy to sneak a serving of fruit or vegetables into a muffin.This recipe uses acorn squash, something I pretty much can’t stand on it’s own, but that just works great in a muffin. Sort of like how I felt about melon in my Bran Muffins with Melon that I posted recently. You could also use butternut squash, other winter squash, or pumpkin……unless the squirrel in your yard ate your pumpkin like mine did. I couldn’t shoo him away – he just seemed so determined to finish that thing off, and he did, in about 2 days. I’m wondering if he want around the corner and purged between bites – I mean how does a little thing like that eat an entire pumpkin?!
These muffins also have dried cranberries (craisins) and almonds in them, both which can be omitted if you like – although I’m not sure why you would unless you’re allergic to them or something, as they add nice texture and crunch. Filled with cinnamon and nutmeg, these smell great baking and somehow just feel right for the holiday season that’s approaching. Hope you’ll make a batch for your friends and family!
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