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Friday, July 22, 2011

Whole Wheat Squash Muffins with Walnuts and Chocolate

Hey, how are you doing today?  

I hear you. Me too. Total bummer in this heat.

What's that? You think the Twilight movies are secretly great? 

Me too. I won't tell your secret.

Have you ever used squash for baking before?

Oh my gosh, what a coincidence, I haven't either!

I thought I'd give it a whirl. Guess what?

Total success. Totally yum yum yum. 

You should try it too!
I realize that I'm having a conversation with someone who isn't really there. You're not there, are you?

 That's okay though. That means more muffins for me. That means more delicious chocolate in a bowl that I can spoon into my mouth. More amazing, moist muffin-ness. 

This is the best muffin I've ever tasted.

Do yourself a favor, make them. Make them now. 

Eat them all with a cold glass of milk. Then thank me.
Whole Wheat Squash Muffins with Walnuts and Chocolate
1 and 1/2 cups whole-wheat flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 eggs
1 cups brown sugar
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 cups grated yellow squash
1/2 cup chopped walnuts
1/2 cup milk chocolate chips
1 cup milk chocolate chips to melt

Preheat oven to 350 degrees. Line muffin tray with liners.
Sift together flour, baking powder, salt, spices and baking soda.
To grate squash, use food processor and pulse until chopped, or use knife.
In a large bowl, beat eggs until light and fluffy. Add brown sugar, and continue beating until well blended. Stir in oil, vanilla, squash, walnuts, and chocolate chips. Stir in sifted ingredients. Use ice cream scooper to fill muffin cups. Sprinkle a few chocolate chips on top.

Bake for 30 minutes, or until a skewer inserted in the middle comes out clean. Be careful not to over-bake. Remove muffins from oven. Warm up one cup of chocolate until melted. Smooth chocolate over each muffin. Stuff your face. You'll love it.

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