Recipe - Harvest Muffins

1 Three fourths cup All purpose flour
One half cup Packed dark brown sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
1 cup Pureed squash
One half cup Water
1/3 cup Vegetable oil
2 lg Eggs; beaten
1 cup Chopped pecans or walnuts

Preheat the oven to 400 degrees. Butter muffin pan cups or spray with
cooking oil spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda,
cinnamon, and salt. In a small bowl, beat the squash, water, vegetable oil,
and eggs. Stir the wet ingredients into the flour mixture just until
moistened. Stir in Three fourths cup of the nuts. Spoon into muffin cups. Sprinkle
tops with remaining nuts. Bake 20 minutes or until tops spring back when
touched and a toothpick inserted in the center comes out clean. Cool 5
minutes in the pan. Remove to a wire rack.

Yield: 12 muffins

NOTES : recipe courtesy of Michele Scicolone

Recipe by: Cooking live Show #9009

Posted to MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997