I know, this probably sounds nasty to most people when they see it. But, kind of like a car wreck you can’t stop staring at, you will read on, just the same….
And guess what?
They are actually quite tasty lil guys!
The flavors go well together and the cinnamon adds just the right amount of spice to it. They are moist and not too sweet, just enough for us. If you like your muffins sweeter, just increase the granulated sugar from 1/3 to 2/3 of a cup. I can totally see switching out the squash for pumpkin for a fall flavored muffin, too!
The wheat flour and the prunes add fiber to what I would describe as a treat. Daniel loved them, and so did Randall!
Squash and Prune Muffins
A Lobster and Fishsticks Creation
1 cup all purpose flour
1 cup wheat flour
1/3 c. canola oil
1/3 c. sugar
3 tbsp brown sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1 c shredded yellow squash or zucchini
10 prunes, cut into quarters
Mix sugars with the oil, then beat in the eggs
Add dry ingredients, squash and prunes and mix until moistened
Spoon evenly into 12 muffin cups and bake at 350 for 15-20 minutes, or until golden