Summer Squash Muffins

This weekend's CSA box included an enormous yellow summer squash.  As luck would have it I recently saw a post about Summer Squash and Applesauce muffins at Urban Vegan, but when I went back to it, I was dismayed at the soy flour and applesauce it called for.  So, I instead followed the recipe for zucchini bread in The Joy of Vegan Baking, but cut down (as usual) on the sugar and fat while upping the spices, vanilla, and squash.  All in all, a lovely, hearty muffin, but the occasional sour raisin made me think about how much better these would be with a bit more taste variety--perhaps some lemon or orange zest?  Walnuts, too, would have added some more variety in texture

Summer Squash Muffins

(adapted from "Zucchini Bread" in The Joy of Vegan Baking)

Ingredients

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

Instructions

1. 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.