Food recipes
Summer Squash and Applesauce Muffins
Summer Squash and Applesauce Muffins Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt sugars, granulated wheat flour, white, all-purpose, unenriched oil, canola applesauce, canned, unsweetene...
Summer Squash and Applesauce Muffins
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
raisins, seeded
nuts, walnuts, english
Directions:
Drain squash in colander 30 minutes.
Squeeze out liquid.
Preheat oven to 350F.
Spray 18 muffin tins with cooking spray.
Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.
Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.
Fold in raisins and nuts, if using.
Fill prepared muffin tins two-thirds full with batter.
Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.
Cool.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
raisins, seeded
nuts, walnuts, english
Directions:
Drain squash in colander 30 minutes.
Squeeze out liquid.
Preheat oven to 350F.
Spray 18 muffin tins with cooking spray.
Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.
Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.
Fold in raisins and nuts, if using.
Fill prepared muffin tins two-thirds full with batter.
Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.
Cool.