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Buttercup Squash Muffins With Grated Apple

Buttercup Squash Muffins With Grated Apple 12.000

Domenica Marchetti

Family Dish Nov 7, 2011

The first time Domenica Marchetti made these muffins, she had less squash on hand than the original recipe called for. So she substituted grated apple. Her kids liked the muffins so much that she's made them this way ever since.

Serve with butter and apple butter.

Make Ahead: If you use a buttercup squash, you’ll have some left over, which can be frozen for future use. Or you can serve it as a side dish with a little butter or olive oil, salt and pepper.


Servings: 12 muffins
Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup sunflower oil or other lightly flavored vegetable oil
  • 2 large eggs, lightly beaten
  • 3/4 cup pureed buttercup squash (see NOTE: may substitute canned pure pumpkin)
  • 1 medium sweet-tart apple, peeled, cored and shredded on the large holes of a box grater

Directions

Preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease the wells of one 12-cup or two 6-cup muffin pans.

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice in a mixing bowl.

Whisk together the oil, eggs, squash and shredded apple in a separate mixing bowl. Gently fold the dry ingredients into the wet mixture, taking care not to overmix. Divide the batter evenly among the muffin wells. Bake for 25 minutes, or until a cake tester inserted into the center of one of the muffins comes out clean.

Transfer the muffin pan(s) to a wire rack to cool for 10 minutes before dislodging the muffins. Serve warm or at room temperature.

NOTE: To cook buttercup squash, use a large, sturdy chef's knife to split the squash in half. Scoop out the seeds. Rub the flesh with a small amount of vegetable oil and place the halves, cut sides down, on a rimmed baking sheet. Bake at 375 degrees for 45 to 60 minutes or until you can easily pierce through the rind with a fork. Cool, then scoop out the flesh and measure out 3/4 cup for this recipe.


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Recipe Source

Adapted from "The Victory Garden Cookbook," by Marian Morash (Knopf, 1987).

Tested by Domenica Marchetti.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per muffin: 240


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 35mg 12%

Sodium: 330mg 14%

Total Carbohydrates: 35g 12%

Dietary Fiber: 1g 4%

Sugar: 18g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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