Winter Squash Oatmeal Muffins
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 eggs
- 1 1⁄3 cups winter squash, mashed
- 1⁄4 cup oil
- 1 teaspoon vanilla
- 2⁄3 cup brown sugar, packed
- 3⁄4 cup rolled oats
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 salt
- 1 teaspoon cinnamon
- 1⁄2 cup raisins
- 1⁄2 cup nuts
directions
- Whisk together sugar and wet ingredients.
- Add dry ingredients and combine.
- Fold in raisins and nuts.
- Use 1/4 C to measure evenly into muffin tin.
- Bake at 350 for 20-30 min or until toothpick tests clean.
Reviews
-
My plan was to make these and freeze at least half of them to pull out for a nutritious snack for my little one. There aren't going to be enough left. They are a hit in this house. They were quick and easy to mix, and because each muffing takes a measured amount of batter, I was able to keep some nut free and then add the nuts after I had measured the ones without. I did use pumpkin pie spice instead of straight cinnamon because the cinnamon was hiding. I used butternut squash as my winter squash variety.
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I baked a batch today -- had some winter squash to use up, and I ended up with roughly 1/2 and 1/2 squash and banana, and I omitted the nuts because my daughter is allergic. They baked up in 20 minutes at 350. They turned out beautifully, and they tasted sweet but not too sweet. Definitely a keeper! Thanks for posting, Elaine!
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