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Squash and Pear Morning Glory Muffins


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  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 c sugar ( white or brown)
  • 2 t cinnamon
  • 2 t baking powder
  • 1/4 t salt
  • 2 c peeled grated raw squash zucchini or any other except spaghetti
  • 1/2 c chopped walnuts or pecans
  • 1/2 c raisins
  • 1/2 c canola oil
  • 3 large eggs
  • 1/2 c buttermilk or plain yogurt
  • 2 t vanilla
  • 1 pear or apple, coarsely grated ( don't bother peeling it )



Step 1

Preheat oven to 350 F. Spray muffin cups with nonstick spray or line them with paper liners. In a large bowl, stir together the flours,sugar, cinnamon, baking soda, and salt. Add the squash, pecans,raisins, coconut and toss together to combine well.
In a med bowl, whisk together the buttermilk, oil, eggs and vanilla. Add this mixture to the squash mixture with the grated apple or pear and stir just until the batter is combined. Don' t worry about getting all the lumps out.
Fill the. Prepared muffin tins almost to the top. Bake the muffins in the middle of the oven for 25 to 30 mins, until. They are golden and the tops are springy to the touch. Tip them in their cups to help cool by allowing the steam to escape.
Makes about a dozen

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