Squashy Corn Muffins
Today's Parent
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These muffins are worth making extra squash for. And if you happen to be squashless, you can also use canned (or homemade) pumpkin puree, or even mashed sweet potato.
Ingredients
-
1 1/4 cup
all-purpose flour
-
1 cup
cornmeal
-
1/3 cup
granulated sugar
-
4 tsp
baking powder
-
1/2 tsp
salt
-
2
eggs
-
1 1/4 cup
leftover mashed
squash
, (or sweet potato, or canned pumpkin)
-
1/3 cup
milk
-
1/4 cup
vegetable oil
Instructions
- In a large bowl, have your child stir together the flour, cornmeal, sugar, baking powder and salt with a whisk or wooden spoon. In another bowl, beat together the eggs, squash (or sweet potato or pumpkin), milk and oil. Now, add the wet mixture to the dry mixture and stir just until combined. Do not overbeat – leave the batter a little lumpy.
- Spoon the batter evenly into 12 well- greased or paper-lined muffin cups. Bake at 375°F (190°C) for 20 to 25 minutes, until a toothpick stuck in the middle of a muffin comes out clean. Serve warm, if possible.