Acorn Squash and Apple Muffins | Serving DeWitt, Macon and Piatt Counties | Illinois Extension | UIU

Ingredients

• 1 cup acorn squash puree
• 1/3 cup unsweetened applesauce
• 1/4 cup apple cider
• 1/4 cup oil
• 2 Tablespoon granulated sugar
• 2 Tablespoon brown sugar
• 2 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Preheat oven to 375°F. Grease a 12-cup muffin tin.
• Wash hands with soap and water.
• Combine acorn squash puree, applesauce, apple cider, oil, sugars, and eggs in a large bowl until smooth.
• Add flours, baking soda, baking powder, cinnamon, and nutmeg to a medium bowl. Stir to combine. Add to squash mixture, and stir just until ingredients are moistened. Lumps in batter are expected.
• Divide batter evenly among prepared muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes. Remove muffins to a cooling rack to cool completely.