Squash Muffins. Recipe.

Tools and Devices

• Muffins baking tray. Preferably made out of silicone.
• Aside from a stove - everything can be done with a knife, a mixing bowl and a spatula.
• An electric mixer can be used to mix the batter.

Ingredients

• Milk - 150 ml
• Squash - about 250 grams
• Eggs - 2
• Flour - 150 grams
• Cheese - 70 grams (I prefer hard kinds of cheese but when out I use whatever I can find in the fridge)
• Semolina - 2 tbl spoons
• Baking Powder - 10 grams
• Olive Oil - 50 ml
• Salt - few pinches
• Black Pepper - few pinches

Method

• Grate the squash. It is is a fresh one - I keep the skin on. Otherwise peel it off.
• Mix with grated cheese. Use large grater for both squash and cheese.
• Mix in eggs.
• Combine semolina, baking powder and sieved flour.
• Mix into the squash batter.
• Add milk, salt, pepper.
• Add olive oil.
• Mix well
• Let the batter rest for 10 mins if time allows then mix it in again.
• Cover the bottom and sides of muffin forms with a thin layer of butter.
• The consistency of batter should resemble sour cream. If it is too thick - dilute by adding more milk. If it is too watery - more water.
• Place the batter - 3/4 full into each form.
• Put the tray into the oven once it reaches desired temperature.
• Bake for 20 minutes without opening the oven.
• After that test using a toothpick. If it comes in and out of the muffin dry - it is ready.
• Otherwise keep it for few more minutes in the oven and try again.