Golden Fruit and Vegetable Muffins

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.

• Ready In: 1 hr
• Yields: 10-12 muffins

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.