Squash Corn Muffins

This recipe is from Miriam Jacobs The Brown Bag Lunch Cookbook. Cooked pumpkin can be substituted for the squash.

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 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

Directions

1. Preheat oven to 350*.
2. In a large bowl combine the cornmeal, wheat flour, white flour, buttermilk powder, baking powder, salt, cinnamon and cloves. Mix well.
3. 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.
4. Add the squash mixture to the flour mixture and mix well with a long-handled spoon.
5. Spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the "toothpick test".