Sunday, June 23, 2019

Squash and Spelt Muffins

These muffins are 100% whole grain and made with the first squash of the season.  Made with fresh ground spelt berries, chopped yellow squash, lemon zest and fresh grated ginger, these muffins are a satisfying complement to any meal.

Squash and Spelt Muffins

(6 Muffins)

In a mixing bowl, blend flour, baking powder, soda, salt and sugar.
1 1/4 cup ground spelt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sugar

Chop squash in a food processor.  Drain on a clean cloth (squeeze cloth).  Mix squash into flour, then add zest and ginger.
1 cup finely chopped yellow squash, ends removed (keep the skin) (about 1 squash)
Zest from 1 lemon
1/4 teaspoon fresh grated ginger

Beat egg with small whisk.  Add oil, applesauce and lemon juice.  Stir into flour mixture.  Mix only until no flour is visible.
1/4 cup eggs, beaten (about 1 1/2)
1/4 cup olive oil
1/4 cup unsweetened applesauce
1 tablespoon lemon juice

Drop batter by 1/4 cup scoop into muffin tin greased with olive oil.  Bake at 350F for 20-25 minutes, until pick inserted into center of muffin comes out clean.  Allow to cool for 5 minutes in pan on wire rack.  Loosen sides with small spatula.  Remove to rack to complete cooling.



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