Acorn Squash Muffins
1 acorn squash
2 ½ cups white whole-wheat flour
OR 2 cups unbleached all-purpose flour
Plus ½ cup whole-wheat flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon butter margarine, melted
Preheat oven to 400 degrees F. Rinse acorn squash. Cut in half and scoop out seeds. Bake, cut side down, on a cookie sheet for about an hour or until easily pierced with a fork. Let cool. Scoop out pulp; mash and measure 1 cup. Reserve the rest of the pulp for another recipe.
Leave oven on (or preheat to) 400 degrees F. Line muffin tin with paper liners. Stir together white flour, wheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Make a well in the center. Add eggs, 1 cup mashed acorn squash, melted butter or margarine. Stir with a wire whisk just until mixed. Spoon batter into muffin cups, filling about ¾ full.
Bake for 15 minutes or until toothpick inserted in the center of a muffin comes out clean. Remove from muffin tin to a wire rack to cool. Best served warm. Before serving, position a small, wire-mesh strainer over muffin and add a small amount (about a 1/2 teaspoon) of powered sugar. Tap strainer to evenly distribute sugar. Surprisingly good! Yield: 12 muffins