Squash Nut Muffins (No sugar added)

I don't know what else to call these muffins. They are a riff on morning glory muffins, and I made them because I wanted a satisfying muffin with no added sugar. They have everything in them: squash, nuts, raisins, coconut, bananas and applesauce. And a bunch of other stuff. When I have one, I don't need to eat another thing for a while. They satisfy my sweet tooth even though they are not sweet. I've been noticing: the best thing about changing your sugar habit is that things don't need to be too sweet to calm your sweet tooth anymore.

I used two recipes to guide me in making these muffins. One is from Rebecca at Cakewalk, who made these carrot banana muffins which are very good, and the other was from Paleo Comfort Foods for morning glory muffins, which are also good but I would add the cider vinegar to make them a bit lighter. Do not leave out the vinegar! It activates the baking soda, and you won't taste it. Not only do these muffins have no added sugar, but they are also gluten free. By the by, I've been noticing an uptick in the paleo craze. Is it just me? Maybe I'm noticing it because it creates some interesting ideas in making desserts.

Squash Nut Muffins
(makes 12 muffins)

2 cups of nut meal (I used a blend of almonds, pecans and walnuts blended in my food processor)
2 teaspoons of baking soda
1/2 teaspoon of salt

1 cup raisins or dried currants

1 cup shredded unsweetened coconut

3 eggs
1 teaspoon of cider vinegar
1 teaspoon vanilla
1/2 cup of olive oil or coconut oil
1 cup of squash puree
1 small ripe banana
1/2 cup of applesauce, unsweetened
1-2 tablespoons of honey or brown rice syrup

Preheat oven to 325. Line a muffin pan with cupcake liners. (I usually don't do this, but for these muffins, I think it's worthwhile.)

Mix together dry ingredients (first five ingredients). Whisk up the eggs with the rest of the ingredients. Add the wet to dry quickly. Fill the muffin liners up to the top--they won't rise too much so they can be quite full. Bake them for 30 minutes, until a toothpick comes out clean and the tops have formed a golden shell.

Buttermilk Muffins with Rhubarb Jam Centers

I have yet to write about the two wonderful rhubarb jams I recently made, and by the time I do it'll be too late. In the meantime, I am posting this quick recipe for these very tender, not-too-sweet muffins. I used some rhubarb jam from last year for the filling. It was made with Pomona's pectin, so it was firm and thus, perfect for this little filled muffin idea. Filling muffins is certainly not a new idea, but it is staunchly a good one! Try muffins made with buttermilk; they are so soft. If you don't have buttermilk, use yogurt instead. And of course, any firm jam will do.

Doesn't this little muffin look sleepy?

Preheat oven to 375 degrees.

2 cups of AP flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 cup of sugar  (I used sugar with a vanilla bean scraped into it, otherwise add 1 tsp. of vanilla or use real vanilla seeds scraped from the pod)

Mix these dry ingredients.

Then mix in a separate bowl:

1 cup of buttermilk
1 large egg
1/4 cup of vegetable oil

Have on hand a half-pint of jam.

Add the wet mixture to the dry. Mix quickly, but well. Using a well-greased muffin tin, scoop a tablespoonful of batter into each of the twelve spots. Then, using a teaspoon, gently place a small dollop of jam in each spoonful of batter, making a well with the back of the spoon. Then, using the tablespoon, put a scoop of batter on top of each muffin, trying as best you can to cover the jam up. Bake for about twenty minutes, but keep an eye on them after sixteen or so minutes. They should be golden brown, and if any jam escaped (you hope not, but it happens) it will be bubbling.