Melinda asked me how I made my butternut squash muffins so here is the recipe. These muffins are incredibly moist and just all around delicious.
1 cup whole wheat pastry flour
1/2 cup unbleached white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup cooked and pureed butternut squash (or any other winter squash, usually I use pumpkin)
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup applesauce (I use sauce I made myself and canned)
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla
1. Preheat oven to 350 F.
2. Sift together the flour, baking powder, baking soda and salt
3. In a large bowl, combine squash, sugar, egg and applesauce. Add flour mixture and mix until smooth, don't beat it makes the muffins dry.
4. Scoop into muffin pans, bake for 25 minutes.