Pumpkin/Winter Squash Muffins

Thanks John, for starting a great thread.

I am looking forward to this weekend with great anticipation, as it will be my first full FLGC event, since participating in the FLGC worship sharing group at New England Yearly Meeting last summer.

This trip may also be slightly distracting as I plan to introduce Ann to the pleasures of a Pat's Philly Cheese Steak and all the wonderful foodstuff at Reading Terminal Market . . . . For those of you not familiar w Philly, may I recommend a brief lunch break on Saturday or Monday and walk about 4 blocks east to 11th and Race, to check out this exotic and earthy old marketplace on the street-level floor of the Reading Terminal. Amish bakeries, all sorts of delis, almost any ethnic foodstuff that you might be looking for, rich Bassett's ice cream, and on and on.. I'm originally from Philly, spent my first 21 years there, and Reading Terminal is something to be experienced.

I'll post a favorite recipe of mine here, a very hearty and heavy type of muffin that I have adapted so many times it barely resembles the recipe as I first saw it (originally from the Victory Garden Cookbook). These are NOT light muffins, in weight, density nor calories, but oh, are they yummy, and filling, and they are a great nutritious and handy snack food for a long car trip to Philly! :)

Pumpkin/Winter Squash Muffins

Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt

Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter

Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, *sesame seeds
(add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)

Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm! They also disappear fast around my house.

Enjoy!
Sadia