Squashy Corn Muffins
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12 to 12 servings
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.
- 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
- 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.