Winter Squash and Molasses Muffins (healthy)

Just as said, it is actually not as sweet.  Add more sugar or molasses if you like them to be sweeter.
Overall, it has a good moist texture.





Recipe from Martha Rose Shulman
Makes 1 dozen large muffins, 18 smaller muffins
Ingredients
2 pounds squash ( cooked and puree), you should get 1 cup here.
1 cup (140g) whole-wheat pastry flour
1 cup (135g) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves ( 2 cloves)
1/2 teaspoon salt
2 large eggs
1/3 cup raw brown sugar or, packed light brown sugar
1/3 cup blackstrap molasses
1/4 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup walnuts



Methods
Sift flours, baking osda, cinnamon, nutmeg, ground cloves, allspice and salt.
In a large bowl, whisk in the eggs and sugar.
Next, whisk in the molasses, oil, buttermilk, puree squash and vanilla. Quickly beat it the flour and fold in the walnuts.
Spoon into the greased muffin cups and bake at preheated oven of 425 degree for 20 to 22 minutes.
Insert a skewer in the centre of the muffin to see that it comes out clean. It's done.
Transfer to cool on a wire rack.