Wednesday, April 8, 2009

Recipe in Progress: Morning muffin experiment


This morning, I got up at 6:30, performed my morning ablutions and headed to my kitchen, laptop under-arm, to test out some carrot-squash muffins. I made up the recipe from a few different recipe combinations and my own swaps.

Carrot Squash Muffins
2 cups grated raw carrot
1 cup spaghetti squash, cooked
2 cups (280 grams) whole wheat pastry flour
1/2 cup light brown sugar
3/4 cup granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
1 cup raisins
2 large eggs
1/2 cup plain yogurt
1 teaspoon pure vanilla extract

1) mix dry ingredients: flour, salt, bkg pwdr, bkg soda
2) mix eggs, yogurt, vanilla, sugar
3) mix carrot & squash into flour mix
4) mix wet stuff into mix until just combined
5) put into well-greased muffin tin
6) cook 25 minutes at 350

The squash was pretty when I baked it, but.... they didn't come out quite as nice as I would have liked.


What was up:
-- too sweet
-- squash was lumpy in batter -- don't love the aftertaste of the squash
-- too moist on the bottom
-- don't love the spongey texture

Antidotes I'll try:
-- cook 30 minutes at 350
-- use uncooked squash, well grated/shredded
-- add 1/2 cup of bran and reduce flour by 1/4 cup
-- reduce sugar by 1/2 cup
-- sub oil for yogurt

1 comment:

  1. I was just looking for something to bring to Easter! Maybe I can make your muffins (with antidotes) to bring to Easter to "represent". ;)

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