Summer Squash Muffins
(adapted from "Zucchini Bread" in The Joy of Vegan Baking)
1 1/2 TB ground flaxseed
1/4 c water
scant 1/2 c vegetable oil (or 1/4-1/4 split with applesauce)
1/2 TB vinegar
3/4 c sugar
1 1/4 c grated summer squash or zucchini, not peeled
1/2 TB vanilla extract
1 1/2 c flour (I mixed white and whole wheat)
1/2 TB cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 c raisins
1/4 c walnuts
Instructions1. Preheat oven to 325*. Oil a muffin tin.
2. Mix dry and wet separately, then combine. Don't over mix. Fold in raisins and walnuts.
3. Pour into muffin tins, filling almost to the top. Bake until a toothpick inserted in the middle comes out clean, around 30 minutes. Note that these muffins may take longer (and they cook at a lower temp) than other types because the squash (and applesauce, if you're using it) contribute a lot of moisture. Makes about 10 muffins or 1 loaf.