Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 2/3 cup all-purpose flour
• 2 tsp. baking powder
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. salt
• 2 beaten eggs
• 1 cup mashed cooked acorn, butternut, or other squash (one 12 oz. squash)
• 1/4 cup maple or maple-flavored syrup
• 1/3 cup cooking oil
• 1 tsp. vanilla
• 1/2 cup chopped pecans
• 1/2 cup raisins
• Margarine or butter (optional)

Directions

1. Lightly grease eighteen 2 1/2 inch muffin cups, set aside. In a large bowl stir together flour, baking powder, cinnamon, allspice, and salt; make a well in the center and set aside.
2. In a medium bowl combine the eggs, squash, syrup, cooking oil, and vanilla. Add the egg mixture all at once to the flour mixture; stir until just moistened. (Batter should be lumpy). Fold in the pecans and raisins.
3. Fill each muffin cup about 3/4 full with batter (about 3 Tbsp.). Bake in a 375 degree oven 18 to 20 minutes or until a wooden toothpick inserted near center of one muffin comes out clean. Serve warm with margarine or butter, if desired.

4. makes 18 muffins

5. Loaf pan directions: Follow batter directions, except grease the bottom and 1/2 inch up the sides of an 8 × 4 × 2 inch loaf pan. Pour batter into prepared pan. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan.

6. makes 12 – 16 servings

Email to a friend | Print this recipe | Back