Winter-Squash Chocolate-Chip Muffins

A refrigerator on-the-fritz inspired me to use Local Box acorn squash and butternut squash I’d roasted and frozen sooner than I’d expected!

Makes 12 muffins.

  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 stick (1/4 cup) butter, at room temperature
  • 2 eggs
  • 1 1/2 cups cooked, mashed winter squash (I used acorn and butternut, but any variety will work.)
  • 1/2 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 3 heaping tablespoons flax-seed meal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup chocolate chips

Preheat oven to 400 degrees. Butter muffing tins. Mix sugars, butter, and eggs in a large bowl until fluffy, under a stand mixer if you have one. Add squash and mix.

In a different bowl, combine the dry ingredients.

Ad dry ingredients to wet gradually, mixing to blend well. Stir in chocolate chips. Fill muffin tins 3/4 full with batter, then bake 20 minutes, or until an inserted toothpick comes out clean.

Cool 5 minutes in tins, then remove muffins from tins and let them cool completely on racks.

[Recipe adapted from Slashfood.]


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