It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Acorn Squash Muffins
- add review
- #36211
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup acorn squash (mashed)
1 tablespoon butter or margarine
1 cup sugar
directions
Preheat oven to 400 degrees F. Grease muffin tins, or line with paper cups.
Combine flour, baking powder, baking soda and salt in large mixing bowl and toss to mix. Add eggs, mashed squash, butter and sugar and beat just until mixed; the batter should not be smooth.
Spoon batter into prepared muffin pans, filling each cup almost to the top. Bake for about 15 minutes or until toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and serve warm.
added by
allen
nutrition data
187 calories, 2 grams fat, 39 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
October 4, 2012
Made this recipe exactly as directed and thought it looked a little too thick (all of my flour wouldn't mix in) so I added about 2T of oil. Scooped it into lined muffin tin, cooked for 18mins. Kids loved them, they were great!
November 28, 2009
This was an absolutely fantastic recipe!! I have no complaints, only suggestions. Instead of 1T of butter, I used 1T of applesauce The next time I make this, I will probably add nutmeg or cinnamon. It was good as is, but needed a little something extra! Highly recommended!