Recipe

Hopi Squash Muffins Recipe

	Trigger / All my dishes 1 year ago These are delicious muffins with high fiber and flavor. Prep:20m Cook:25m Servings:12	Trigger
	pumpkin pie spice

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Ingredients

Dry ingredients

1-cup whole-wheat flour

1-cup old fashion oats, coarsely ground as in detections

3/4 cups brown sugar

1/2 cup old fashion oats, left whole

1-teaspoon pumpkin pie spice

1-teaspoon baking soda

3/4 teaspoon salt

One cup chopped pecans

1/4 cup dried cranberries, rehydrated in warm water

1/4 cup golden raisins, rehydrated in warm water

Wet ingredients

1 1/4 cup roasted Hopi squash

1/2 cup healthy egg substitute or 2 eggs

1/2 cup all natural applesauce or canola oil

1/4 cup orange juice or water

Directions

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.

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Comments

gourmetana 1 year ago said:
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*

juels 1 year ago said:
These muffins sound wonderful! Love the oats and squash in these! Thanks for sharing another great post!

berry 1 year ago said:
Moist cakes... Uhmmmmmmm! yummy!
I love this recipe Michael... and what a great combination with orange juice and cranberries...

Just an answer...
Don't need oil if you use applesauce? :-0

and.. pumpkin pie spices I guess that they are cinnamon, allspice, nutmeg... etc?

Yes Michael... I need to try your recipe, If I bake first than you , I will post the recipe with the picture and the step by step...

Thanks for the wonderful Post!

momo_55grandma 9 months, 3 weeks ago said:
Wow fantastic cake wheat flour a plus applesauce yummy will print try and save. great ingredients and recipe thanks high5

victoriaregina 3 months, 3 weeks ago said:
I made these on Friday for the weekend and nothing I say will tell you how much my family enjoyed. Great recipe.

I have forwarded to review group.

Vickie

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