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.