Renewing the Countryside team member, Lisa Kivirist, bakes up these muffins regularly for her B&B guests at her farmstay,
Inn Serendipity. Recipe from her Farmstead Chef cookbook:
1 t. canola oil
1 c. winter squash puree
1/2 c. butter, melted (1 stick)
2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. allspice
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
3/4 c. sugar
1 3/4 c. flour
3/4 c. chocolate chips
1. Lightly oil 12 standard muffin cups.
2. In a large bowl, combine eggs, squash and butter. Add spices, baking soda, baking powder, salt, sugar and flour. Mix until well blended. Fold in chocolate chips.
3. Fill prepared muffin cups until almost full.
4. Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Let cool for about 10 minutes before removing
from pan and placing on wire rack.