I viewed the butternut and acorn squash with dismay; Not already! You cannot have spots on your beautiful skin! I just placed you in my pantry not a week...umm, two...was it three weeks ago? Well, time to get busy and bake them up—hopefully using that okara in the process.
Harvest Spice Muffins •
Preheat oven to 375 degrees.
Whisk together in a large mixing bowl:
1 cup wet okara (this is referring to the okara straight from your machine)
1 cup cooked and pureéd squash (I used a combination of acorn and butternut squash)
1/2 cup buttermilk (I had some that I had to use up, use soy milk if avoiding dairy altogether)
1/4 cup safflower oil
1/4 cup honey
1/4 cup dark brown sugar
1 teaspoon vanilla
Sift together in a large mixing bowl:
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 cups unbleached white flour
1/2 cup whole wheat flour
1/4 ground flaxseed meal
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Set aside:
3 tablespoons cinnamon/sugar optional for topping
Add wet ingredients to the dry ingredients, mixing until just combined. DO NOT OVER MIX. Line your muffin tins with paper liners. Fill the liners 2/3 of the way with batter. Sprinkle cinnamon/sugar on top if desired. Bake muffins 25 to 30 minutes until golden brown.
