Squash and Carrot Muffins

Squash and Carrot Muffins

Okay, I know that you think I have lost my mind. But these are really, really good.  Follow my thought process and you will understand why.  I like pumpkin (squash) pie, bread, and muffins and I like carrot cake (carrots). Therefore, Squash and Carrot muffins should be just as yummy.  Plus, squash and carrots are cheaper than pumpkins. And you can bake extra while cooking dinner, refrigerate the extra and make them on Sunday.  All of which, I did.  I used an acorn squash, but any type will work. Just reserve 1/2 cup of mashed squash and 1/4 cup of mashed carrots. The squash and carrot mixture can be refrigerated up to 3 days. Eat the rest with dinner and surprise someone special with some muffins at a later date. He he!

To prepare the squash and carrots, wash the squash  thoroughly, seed it  and split in quarters.  Wash the carrots thoroughly, peel and halve.  Sprinkle with Olive oil, (I used Sepay, of course) salt and pepper. Yes, pepper.  Cook until tender, about 25 minutes.  Scoop out the squash and chop the carrots. Set the reserved squash and carrots aside in a container and refrigerate until you are ready to make muffins.  Eat the rest for dinner.

For the muffins, preheat oven to 350 degrees

2 cups of Flour
1 1/2 teaspoon of Baking Powder
1 1/2 teaspoon of Cinnamon
1/2 teaspoon of Baking Soda
1/2 teaspoon of Nutmeg
1/2 teaspoon Ginger
1/4 cup of Butter
1/4 cup of Shortening
1 1/2 cup of Sugar
1 teaspoon Vanilla
2 Eggs
1 cup of Buttermilk or Sour Milk
1/2 cup of mashed Squash
1/4 cup of chopped Carrots
Extra Cinnamon and Sugar for sprinkling

Line muffin tins with paper liners and set aside. Combine all the dry ingredients including the spices.  Sift together and set side. 
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat until well combined.  Add eggs, 1 at a time, beating well after each.  Add flour mixture and buttermilk or sour milk and squash-carrot mixture to beaten mixture, beating on low speed after each addition until combined.  Pour into prepared tins. Try to keep the amount in each cup equal.  Fill any extra tins that do not have batter with water(no liners in those). Sprinkle with a little Cinnamon and Sugar mixture on top.
Bake at 350 degrees 25 to 30 minutes or until tops spring back.

That's the way to get your vegetables

Enjoy!

Deloris