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.]