Recipe: Butternut Walnut Muffins

I have been making these muffins for over ten years and have tweaked the recipe with the goal of making squash the primary ingredient — unlike other similar recipes.   It’s not low-fat but it doesn’t have tons of sugar.  With all the fiber from the squash I don’t worry about using whole wheat flour but feel free…

Cut a butternut squash in half and roast it at 450 degrees until it is soft and nicely browned.  Allow to cool, then scoop out the seeds and remove the peel.

In a bowl, mix 1/2 C. organic cane juice with 1 C. softened lightly salted butter.  Add 1 beaten egg and combine.  Mix in 5 C. cooked squash.

In a separate bowl, sift together 1 C. cornmeal and 1 C. white flour (or a combination of white and whole wheat) with 1 t. baking soda, 1/2 t. baking powder, 1/2 t. ginger powder and 1/4 t. ground nutmeg.

Chop 1/2 C. or more of walnuts finely.

Combine the dry and wet ingredients and mix using a spatula.  Mix in the walnuts.

Spoon the batter into the holes in a muffin tin (no need to butter or use paper cups).  Bake at 400 until the tops are nicely browned.

CLICK HERE FOR MEMBER NEWS

Adapting Agriculture to Climate Change is Everyone’s Problem

For decades, any time the media discussed farming and climate change, agriculture was addressed as a culprit to be blamed for its contribution. This put farmers dealing with the daily realities of a changing climate on the defensive. Instead of … Continue reading

An Update: LNU Fire Relief Fundraiser

Alicia here, to announce that you, our CSA members, raised a total of $10,640 for our olive oil producer and beekeeper, who experienced much loss and damage to their supplies and properties as a result of the LNU Complex Fire … Continue reading

Please Excuse our appearance while we remodel

I guess it’s been a while since I have updated the template for the newsletter on the email program I use; they informed me yesterday — for the first time that I am aware of — that I could no … Continue reading