Bless the kind front desk lady at the local yoga studio for restoring my faith in the muffin. I was led into temptation when I saw the basket of warm, homemade muffins sitting so picturesquely in a basket; thank God I caved (in truth there was not even a second of hesitation on my part). I have done my best to recreate those divine mini loaves, below. I’m a devout believer in their fluffy texture, nuttiness, and warm aromas.
Brown Sugar Squash Muffins recipe
Makes 12 muffins
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup coarsely chopped nuts or dried fruit bits (I used apricots)
3/4 cup packed light brown sugar
1 1/3 cup pureed roasted winter squash*
6 tablespoons melted butter
1 teaspoon vanilla
Rolled oats and brown sugar for sprinkling
*I cut one spaghetti squash in half, seeded it, rubbed it with olive oil, and roasted it in a pan filled with enough water to cover the bottom for about 50 minutes at 375 degrees F. I then pureed it. Most other winter squashes would work equally well, as would canned squash or pumpkin. Mashed banana is also an option.
Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups. Whisk together first 7 ingredients. Stir in the fruit/nut bits. Whisk the remaining ingredients together in a different bowl. And the flour mixture and mix together until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide evenly among the muffin cups. Sprinkle with rolled oats and brown sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool in the pan for a few minutes. Best eaten warm!