2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon each: baking soda, nutmeg, cinnamon, ginger
1/2 teaspoon kosher salt
1/2 cup milk
1/3 cup low-fat buttermilk
1/3 cup low-fat ricotta cheese
1 large egg
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1/2 cup roasted, pureed sweet dumpling squash
Preheat oven to 350 degrees F. Line a mini-muffin pan with mini-muffin cups and lightly coat them with cooking spray. In a large bowl combine the flour, sugar, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger, and salt. Set aside.
In a separate bowl combine the milk, buttermilk, ricotta cheese, whole egg, egg white, vegetable oil, vanilla extract, and the squash. Whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist. Spoon the batter into the mini-muffin cups and fill about 3/4 full. Bake for about 10 to 15 minutes. Muffins should be lightly golden brown. A toothpick inserted into the center of a muffin should come out clean when done. Remove from the oven and cool in the pan for 5 minutes before removing. Cool completely.
Makes 3 dozen.
From www.melissas.com, recipe by Melissa’s Chef Tom Fraker.
