Corridor NEWS

PRESS & MEDIA

Squapple Muffins

October 20, 2016 – Although it is early in the fall, I’ve noticed that many people have turned their attention to the foods of the season and the particular comfort ones that will get us through the winter months.  I have been involved recently in various conversations about pies (pumpkin, apples, mincemeat, squash, custard…), pumpkin bread and cookies, cinnamon, cloves, nutmeg, apple cider (sauce, brownies, and Squabble muffins).  I love this season and its culinary traditions.

So here is a recipe Squapple Spice Muffins.  This has lived on an index card in my Mom’s and now my recipe box for years and I don’t know its origin.  Combine 2.5 cups of flour, 2 cups of sugar, 1 teaspoon baking powder, .25 teaspoon salt, .5 teaspoon of cinnamon, .25 teaspoon of cloves and a dash of nutmeg.  In a separate bowl, combine 2 large eggs, 1 cup of cooked squash, .5 cup of vegetable oil, and 1 teaspoon of vanilla.  Add to the dry ingredients and mix well.  Stir in 2 cups of peeled and chopped apples and .5 cup of chopped walnuts.  Spoon into muffin tins.  Bake at 350 degrees for about 25 minutes.  If you want a little more sweetness, you can add an optional streussel topping on the batter before baking, made by combining 2 tablespoons of flour, .25 cup of brown sugar, .5 teaspoon of cinnamon and 1 tablespoon of softened butter.

Enjoy squash time in the Blackstone Valley!