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This recipe comes from the magazine Natural Solutions. I dig squash and I love the idea of using it in unexpected ways--like in fruit muffins.
- Mix the flours, honey, baking powder, orange zest and cinnamon.
- Blend in the egg, orange juice, canola oil and cooked squash to form a batter.
- Add the cranberries, raisins, and chopped dates and stir to blend.
- Pour into muffin tin and bake at 350 for 20 to 25 minutes.