Babysquash Muffins


3/4 cup buttermilk (local)

3/4 cup apple juice concentrate

1 can (or frozen box) squash

1/4 cup olive oil

3 eggs (local)

1 1/4 cup raisins

1 1/2 cup whole wheat flour (local)

1/2 cup flax seeds, ground (locally available as whole seeds)

4 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/8 teaspoon nutmeg


Preheat oven to 350 degrees.

Combine the first 5 ingredients in a blender.  Then combine the remaining (dry) ingredients before mixing them with the liquid.

Bake for 12 minutes in mini-muffin tins filled 3/4 full.