Squash muffin

Thank you very much to those of you, who participated in my second little voting about which type of muffin I should bake for a picnic row this Sunday :-) I really appreciate, that you took the time to and helped me with the decision with in the area of muffin baking.

The result of the vote for which type of muffin, I should bake for the picnic row taking place on the fjord of Vejle was:

Muffin with squash: 5
Muffin with apple: 1
Muffin with chocolate: 5

As you see it was a dead end between squash and chocolate, so as apple got one vote, I decided to go for the vegetable/fruit version.

So your return of investment (= voting without tasting), is that I am sharing the recipe with you, while the picnic row is on-going !!!


UPDATE 13 June 2015:
These cookies are being forward for the monthly blogging event Tea Time Treats having the theme of muffins, fairy cakes and cupcakes Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.

Squash muffin:  18 muffins

• 3 eggs
• 200 g brown sugar
• 1½ dl oil
• 3½ dl squash - grated
• 1 tablespoon cinnamon
• pinch of nutmeg
• ½ teaspoon salt
• 2 teaspoons of baking powder
• 350 g cake flour (wheat)
• 75 g raisins
• 75 g hazelnuts or walnuts - minced

1. Heat the oven to 200'C (conventional oven)
2. Whip brown sugar and eggs foamy.
3. Add the oil and whip further.
4. Add grated squash, cinnamon, nutmeg and salt and whip again.
5. Add flour and baking powder and whip the muffin dough into a homogeneous mass.
6. Stir in the minced hazelnuts and raisins.
7. Fill the dough into the muffin forms.
8. Bake the muffins at 200'C for 20-25 minutes

If you have more muffins, that needed, when place the hot muffins in the freezer at once.

Or consider to share a few muffins with neighbours :-)