Prep 10 mins
Cook 20 mins
This recipe is from Miriam Jacobs The Brown Bag Lunch Cookbook. Cooked pumpkin can be substituted for the squash.
- 3⁄4 cup cornmeal
- 3⁄4 cup whole wheat flour
- 1⁄2 cup unbleached all-purpose flour
- 2 1⁄2 tablespoons dry buttermilk
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2⁄3 cup light brown sugar
- 1⁄4 cup unsalted butter, cut into pieces
- 2 eggs
- 2 tablespoons honey
- 3⁄4 cup squash, cooked and pureed (or pumpkin)
- 2⁄3 cup water
- Preheat oven to 350*.
- In a large bowl combine the cornmeal, wheat flour, white flour, buttermilk powder, baking powder, salt, cinnamon and cloves. Mix well.
- Place the sugar, butter, eggs and honey in a bowl and mix with an electric mixer and blend until smooth. Add squash and water and mix well.
- Add the squash mixture to the flour mixture and mix well with a long-handled spoon.
- Spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the "toothpick test".
These turned out pretty good but my family would have preferred them just a tiny bit sweeter. I used yellow squash maybe I'll try pumpkin next time. Thanks for sharing this recipe.
These turned out lovely. I had some leftover squash puree in the freezer to use up. We loved the texture- the cornmeal gives makes it chewy but it is also soft and moist. The flavor combination of the squash, honey and spices is terrific. I did not have any buttermilk powder so I used non-fat milk powder and that worked just fine. This recipe was a breeze to make as well. Thanks for posting, would make agian.