Hopi Squash Muffins
From trigger 15 years ago
- 25 minutes to make
- Serves 12
These are delicious muffins with high fiber and flavor.
Ingredients
- Dry ingredients shopping list
- 1-cup whole-wheat flour shopping list
- 1-cup old fashion oats, coarsely ground as in detections shopping list
- 3/4 cups brown sugar shopping list
- 1/2 cup old fashion oats, left whole shopping list
- 1-teaspoon pumpkin pie spice shopping list
- 1-teaspoon baking soda shopping list
- 3/4 teaspoon salt shopping list
- One cup chopped pecans shopping list
- 1/4 cup dried cranberries, rehydrated in warm water shopping list
- 1/4 cup golden raisins, rehydrated in warm water shopping list
- Wet ingredients shopping list
- 1 1/4 cup roasted Hopi squash shopping list
- 1/2 cup healthy egg substitute or 2 eggs shopping list
- 1/2 cup all natural applesauce or canola oil shopping list
- 1/4 cup orange juice or water shopping list
How to make it
- FOR THE HOPI SQUASH:
- Preheat oven to 400F degrees.
- Use whatever nonstick pan you have that will fit the squash.
- Pour a tablespoon or two of oil in the pan to create a thin film.
- Cut the Hopi squash in half, scoop out the seeds and place each half flesh-side down. Bake squash until very tender, 25 to 35 minutes.
- Allow to cool enough to handle.
- The skin will easily come off without a mess.
- BAKING TIP FOR THE DRIED CRANBERRIES & RAISINS:
- Place the cranberries and raisins in a microwave safe bowl and cover with warm water. Microwave on high for about 1 minute.
- This is a speedy way to rehydrate the dried fruit.
- Drain off the water from the dried fruit.
- The rehydrated fruit will not burn when it is exposed at the top of the baked item.
- Set oven to 350F degrees. Grease and flour 12-count muffin pan.
- Run that first cup of old fashion oats in a 1-cup food processor until it is ground to a coarse cornmeal consistency.
- In a large mixing bowl, combine all the dry ingredients, along with the pecans, rehydrated cranberries and raisins. Mix well.
- In a small bowl, stir together all the wet ingredients.
- The squash should be so tender that it stirs into the wet ingredients easily.
- If you happen to have a firm squash, then give it a spin with a mixer or food processor until it is smooth.
- Always adding the wet ingredients to the dry ingredients use a rubber spatula and fold the wet into the dry ingredients.
- Do not over mix here. Go slowly allowing the flour a chance to absorb the moisture. Make sure all the flour is moistened.
- Use either a 2-inch scooper or a large spoon to fill the muffin pan.
- I filled each muffin cup to the top.
- These are dense muffins so you can rather heap the batter.
- BAKE for 20-25 minutes.
The Rating
Reviewed by 7 people-
I just added a comment but it didn't post...
Anyway... Love this recipe! I will make these and bring some to my students this week. Thank you for sharing!
*5*
gourmetana
in London loved it
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These muffins sound wonderful! Love the oats and squash in these! Thanks for sharing another great post!
juels
in Clayton loved it
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wow fantastic cake wheat flour a plus applesauce yummy will print try and save. great ingredients and recipe thanks high5
momo_55grandma
in Mountianview loved it
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