WINTER SQUASH MUFFINS

WINTER SQUASH MUFFINS

1 cup all-purpose flour
1 cup whole wheat flour
¼ cup corn meal or wheat germ
4 teaspoons baking powder
¼ teaspoon salt
2 Tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cooked, mashed winter squash or pumpkin
2 Tablespoons corn oil or vegetable oil
1 egg
1 cup low fat milk
½ cup chopped walnuts
½ cup raisins or dried currents

Preheat oven to 400 degrees F. Grease muffin tins with a small amount of oil or use paper liners.
Measure and sift flour, baking powder, salt, sugar, and spices into a large bowl.
Stir in corn meal or wheat germ. In a separate bowl, beat the egg and oil together.
Add the squash or pumpkin, the milk, and mix well.
 Mix the wet ingredients with the dry ingredients, beating only until blended.
Fold in the nuts and raisins.
Fill muffin tins ¾ full. Bake 20 to 25 minutes until golden brown.
Makes one dozen large muffins.