Sugar Meat Squash Muffins

Written by

Wednesday, 28 September 2011 20:15

- Nichols Garden Nursery Blog

2 eggs
1 cup cooked Katy Stoke’s Sugar Meat Squash
¼ cup vegetable oil
¼ cup milk
1 ½ cups sugar (adjust to taste) I use ¾ cup
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt may reduce to ½ teaspoon
1 ¾ cups unbleached flour
½ cup chopped walnuts

Preheat Oven to 350 degrees:

Place eggs, oil, cooked, cooled squash and milk into a bowl and mix. Sift sugar, soda, cinnamon, allspice, salt, and flour. Mix until lightly moistened. Stir in walnuts. Fill muffin or cupcake pans 2/3 full. Bake for 25 minutes. Yields 12 regular muffins. Give these try these and we think you’ll find they become a standby.

Last Updated on Saturday, 12 May 2012 06:04

Stoneybrook Farm is located 3 miles south of Filer, Idaho, and has been a family-run farm for more than ninety years. Four generations of our family have plowed and irrigated and picked rocks and harvested in these fields since my great-Granddad broke ground in 1914. That’s ninety years of turning over the soil, planting seeds with a bit of optimism, and watching the miracle of green growing. Watching that miracle never gets old.

You can experience the farm by being a member of our community supported agriculture (CSA) program. You buy a share in the spring, paying up front so that we don't have to carry a debt load to operate for the season. By mid-May, there are vegetables for you to pick up at the farm every week. The season lasts until mid-October. But it's not just about a generous supply of vegetables. You'll discover the value in knowing where your food comes from, as well as get to know your neighbors at on-farm events, and forge a connection with local food producers.

see all panoramas