Like last year, I woke up on the day after Thanksgiving with a hankering for healthy muffins to counteract all that pie and stuffing.
With a pint of apple cider and a winter squash to use up, I adjusted a recipe I found in The Joy of Cooking that uses orange juice and carrots.
You will need:
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup sugar
5 tablespoons (70g) melted butter or vegetable oil
1/4 cup apple cider or orange juice
1.5 cups shredded winter squash or carrots
1/2 cup raisins
- Shred your squash if you haven’t already.
- Preheat the oven to 400 degrees F. Grease one 12-cup muffin pan or use liners. In a large bowl, whisk together the first seven dry ingredients.
- In a second large bowl, mix together the sugar and eggs. Then add the squash and let sit for ten minutes.
- Add the raisins to the squash mixture. Then pour the squash mixture into the dry ingredient bowl.
- Mix until just combined, then use a 1/4 cup measure to divide your batter into your muffin pan. Bake 18-20 minutes until a toothpick comes out clean.
- Let cool slightly before eating, although you can eat these muffins warm too.The Little Bread Dudes loved these muffins. But then, they always do. I hope you do too!