>> Monday, September 20, 2010
Two thing that screams Autumn is here are corn on the cob and all of the pumpkin/squash varieties for sale every where. So I thought why not combine the two with some warm spices. I actually didn't use fresh corn for the muffins but instead used corn flour. I used red Kuri squash which is also know by these names Japanese squash, Orange Hokkaido squash, Baby Red Hubbard squash, and/or Uchiki Kuri squash. This is a round small winter squash that has a bright orange skin and a vibrant yellow, like Turmeric, flesh with thick seeds. It is my first time both tasting and cooking with this squash and I liked it so much that I bought a few. I have already used it in several recipes for us and even cooked it for our little puppy, in case you are wondering he loved it! The taste is a very similar to a chestnut of all things, and it is very easy to cook with because it absorbs spices well. I sliced and roasted the squash then mashed it to use in the muffins, so this is what I advice you to do as well. The extra leftover squash can then be used in any other recipes you like.
Ingredients: (makes 12 small muffins)
1 cup (140 grams) all purpose white flour
11/2 cups (185 grams) medium grain corn flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. organic brown sugar ( adjust to taste)
1/2 tsp. salt
4 whole allspice
4 whole cloves
1/4 tsp. ground ginger
1/8 tsp. ground cardamom
11/2 tsp. ground cinnamon
1/2 cup (140 grams) cooked and mashed red kuri squash
1 medium egg
1/3 cup (85 grams) plain white yogurt
3 tbsp. sunflower oil
1/2 cup ( ml) whole milk
1. Preheat oven to 200C or 390F, prepare the muffin molds. Grind the whole allspice and cloves in a mortar and pestle to a fine powder. In a large bowl combine the flours, baking powder, baking soda, sugar,salt, ground allspice, ground cloves, ginger, cardamom, and cinnamon. Mix these dry ingredients until well incorporated making sure the spices are well distributed in the flour. Set the bowl aside.
Serve with butter and honey.