Summer Squash Muffins

From Amy Barad who said to halve or more the nutmeg it originally called for (3/4 tsp). I would agree--3/4tsp is a lot of nutmeg (especially if using fresh nutmeg and not pre-ground nutmeg), so I decreased it in the ingredient list. The recipe calls for 1/2 c raisins, which I left out of the ingredients. Note: Consider adding nuts like toasted walnuts or almonds.

See Note at end of recipe for how to substitute winter squash.

INGREDIENTS

1-1/2 c flour

1/2 c sugar

1/2 t baking soda

1/2 t salt

1/8-1/4 t ground fresh nutmeg

1/2 t cinnamon

1/8 t ground cloves

1/3 c butter, at room temperature

1/4 c milk

1 egg

1 c peeled and coarsely grated summer squash

INSTRUCTIONS

1. Set oven to 400 and grease the muffin tin pan, or use liners (8 large or 12 medium).

2. Using clean towels, squeeze to drain and dry the grated squash. (See Note below if using winter squash.)

2. Sift the flour, sugar, baking soda, salt, and spices into a medium bowl.

3. Cut in the butter until the mixture resembles bread crumbs.

4. In a small bowl, mix the egg and milk and then stir it to the flour mixture until fully integrated. DO NOT BEAT. 

5. Gently stir in the squash.

6. Spoon into the muffin tin so the tins are 2/3-3/4 full and place into oven. Bake for 20 minutes until they are "puffed and brown." Test with a toothpick, which should be free of crumbs when muffins are done.

NOTES if using winter squash:

Liz altered the recipe to work with a small, hard winter squash:

1. Use a large sharp knife to cut open nearly half the squash (some recipes have you microwave the squash to help you cut it) and remove the seeds and pulp from the squash. 

2. Grate the winter squash finely; microwave it on high for 40-45 seconds to see if any moisture is drawn out and to soften it up a bit, since it's such a hard squash. (The squash we had almost no moisture.)

3. Let the warmed squash cool a bit and plan to use between a 1/2 cup and 1 cup of loosely packed grated squash in the muffins.

4. Increase milk to about 5 Tbl instead of 4 (1/4 cup = 4 Tbl), or substitute the added Tbl with cream if you have it. The batter will be rather thick, especially if using a full cup of squash (Liz used about 1/2 cup).

5. Optional: Add 1/4-1/2 cup of chocolate chips or toasted nuts to the batter before scooping into the muffin tin.