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Vermont Squash Muffins

01 October

Yield: 18 muffins

3 cups flour of choice
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 cup sharp grated cheddar cheese
1 cup grated squash
2-3 chopped scallions
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or 2 teaspoons dried)
2 eggs
1 cup buttermilk
1/4 cup melted butter

1. Preheat oven to 350 degrees

2. sift flour, baking powder, baking soda and salt into a large bowl. Add the squash, parsley, scallions and dill and toss lightly to mix.

3. In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the squash/flour mixture and stir just enough to blend.

4. Spoon the batter into buttered or lined muffin tins, filling them 3/4 full. Bake for 30-35 minutes or until golden and a toothpick comes out clean when inserted.

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