Squash Muffins

So I had the idea of mixing squash with muffins. However, I am not the first person to do this. Although I am not the first, I think this short recipe can be adapted in different ways. My process was to roast my pumpkin in the oven, then roll over into a batch for the muffins. In hindsight, I would cut up in smaller pieces and bake, not roast. I think it would be good to see if I can have the pumpkin cut in smaller pieces where it is actually seen in the muffin, not mixed smooth, like my first batch was. Again, it's all on what you prefer. These muffins are nice and moist and could be served with a small salad or along side homemade soup. With my muffins, I will be serving with homemade vegetable soup. Enjoy

Ingredients 

1/2 cup of whole wheat flour
1/2 cup of oat flour
1 tsp of kosher salt
1 cup of roasted pumpkin or butternut squash
1/3 cup of fresh or frozen scallions
1 tsp of oregano
1 tsp of basil
1 tsp of garlic powder
1 tsp of baking powder
1/2 cup of whole milk
1/2 cup of olive oil
2 brown or cage free eggs

Instructions

1. Wash and then roast the pumpkin. Add to a pan and bake with 1 tablespoon of olive oil. 
2. Bake the pumpkin/squash @ 425 Degrees for 15 minutes. 
3. Once roasted pumpkin is done, mix the dry ingredients of the batter (flour, salt, oregano, basil, garlic powder, baking powder). Add the cage free eggs, remaining olive oil, milk, and scallions to the batter. The last ingredient to the batter should be the roasted pumpkin/squash. If you want a smoother batter, you can let it roast for 25-30 minutes before adding to the batter. if you want more of the smaller pieces to be baked but not soft, bake for less time, then add to the batter. 
4. Bake the mixed batter for an additional 25 minutes at 405 degrees. 
5. Serve with soup or with anything of your liking! 

(c) 2013 by Pam Osbey