Golden Fruit and Vegetable Muffins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another delicious way to use the plentiful yellow crookneck squash from your summer garden! These moist muffins are reminiscent of a light fruitcake. They will keep several days in an airtight container. The recipe is from Sweet and Savory Muffins and was in a November 1985 issue of Bon Appetit magazine. Ingredients:
1 1/2 cups all-purpose flour |
2/3 cup sugar |
1 teaspoon ground coriander |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon grated nutmeg |
2/3 cup grated crookneck yellow squash |
2/3 cup finely grated peeled carrot |
1/3 cup finely chopped apricot |
1/3 cup chopped golden raisin |
2 eggs, room temperature |
1/2 cup butter, melted and cooled |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 375 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
3. Mix first 7 ingredients in large bowl.
4. Stir in squash, carrot,apricots and raisins.
5. Whisk eggs in small bowl to blend; whisk in butter and vanilla.
6. Make well in center of dry ingredients;add egg mixture to well,stir into dry ingredients until just blended (batter will be lumpy).
7. Spoon batter into prepared cups, filling each 3/4 full.
8. Bake until muffins are golden brown and testre inserted in center comes out clean, about 30 minutes.
9. Cool 5 minutes; turn out of pan.
10. Serve warm or at room temperature.
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