Squash and Apple Muffins

These muffins were an exercise in using up some stuff in my kitchen that happily turned out to be delicious. The original recipe is in the very nice Hometown Cooking in New England, but the muffins I ended up making bore little resemblance to the recipe. Instead of canned pumpkin, I used roasted delicata squash, dried cranberries instead of raisins, chopped apple instead of walnuts, yogurt instead of buttermilk, a mix of whole wheat and unbleached flours, plus some wheat bran and ground flax instead of straight flour. They were wholesome and tasty and made the apartment smell fantastic for a solid 24 hours. Good stuff.

Squash and Apple Muffins
makes 12

1/2 c. whole wheat flour
1/2 c. unbleached flour
2 T wheat bran
2 T ground flaxseed
1 t baking soda
2 t baking powder
1 t ground cinnamon
1 t ground cardamom
1 t ground allspice
1/4 t ground cloves
a few scrapes of freshly grated nutmeg
1/2 t salt
1/2 c packed dark brown sugar
2 eggs
1/4 c butter, melted
1 c roasted squash
1/2 c yogurt or buttermilk
1/2 c dried cranberries
one large apple, chopped finely

Preheat over to 400 degrees. In a medium bowl, combine the flours, wheat bran, flaxseed, baking powder, baking soda, spices and salt. In a large bowl, beat together the brown sugar, eggs, and butter until light and frothy. Blend in the squash and buttermilk or yogurt. Add the dry ingredients, stirring just until moistened. Fold in the cranberries and apple, but do not overmix. Spoon into greased muffin cups and back for 15-20 minutes, or until lightly brown.

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