Saturday, June 18, 2011

Summer Squash & Walnut Muffins

You know that feeling when all you want is a fresh muffin to go with a steaming cup of coffee for breakfast? That was me this morning.

But after sleeping barely five hours, I wanted food in my belly and I wanted it quick. No time for muffin baking. I had an omelette instead and yes a steamy cup of black coffee.

The craving for muffins did not die though. I found myself unsatisfied, which is why I decided that I was making muffins for lunch. Or at least for dessert.

Another reason to make them was that the summer squash in my fridge was about to go bad. Oh, and the fact that if I baked muffins today, I could have my coffee muffin breakfast tomorrow morning! Its a win win win situation.

So brief recap on my life since last post. Still writing and taking classes. Went to an amazing concert on Thursday: the WFNX Clam Bake. Unfortunately, I had to leave after the Naked and Famous because math class awaited; but I got to see TNAF, Young and the Giant (loving it now) and DOM.

Also, I got another guitar pick for the collection on the back of my Blackberry. And this one was thrown directly at me! Yes, the guitarist--very sexy guy I should mention--looked me in the eye, smiled and tossed me his bright yellow pick!

Anyways, here is the recipe for these yummy muffins. And you can substitute the squash for other fruits or vegetables that you might have lying around.

Squash & Walnut Muffins (adapted from How to Cook Everything)

  • 1 cup whole wheat flour
  • 1 cup bread flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons (1/2 stick) cold butter, cut into small squares
  • 2 egg whites
  • 3/4 cup almond milk (can be regular milk or soy milk)
  • 1 tablespoon grated lemon zest
  • 1 cup grated summer or yellow squash
  • 1/2 cup chopped walnuts
  1. Preheat oven to 400 F. In a large bowl, combine the first 5 ingredients.
  2. Add butter to dry mix and mix with your hands. Gently press butter so that small pea-sized pieces remained and butter is well incorporated.
  3. In a separate bowl, whisk together the egg whites, milk and lemon zest. Add liquids to the dry mix and combine just to moisten. Do not stir too much. Fold in squash and walnuts to batter carefully.
  4. Spoon batter into greased muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean when inserted in the middle of a muffin. Let muffins cool on wire rack.

No comments:

Post a Comment