Summer Squash and Applesauce Muffins

• 2 cups shredded yellow squash
• 2 cups sugar
• 1/4 cup soy flour
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 Tbs. vanilla extract
• 1 1/2 cups spelt flour
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 Tbs. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1/2 cup raisins, optional
• 1/2 cup chopped walnuts, optional

1. Drain squash in colander 30 minutes.
2. Squeeze out liquid.
3. Preheat oven to 350F.
4. Spray 18 muffin tins with cooking spray.
5. Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla.
6. Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined.
7. Fold in raisins and nuts, if using.
8. Fill prepared muffin tins two-thirds full with batter.
9. Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean.
10. Cool.

sugar, soy flour, canola oil, unsweetened applesauce, vanilla, flour, flour, baking powder, baking soda, cinnamon, salt, raisins, walnuts

Taken from www.vegetariantimes.com/recipe/summer-squash-and-applesauce-muffins/ (may not work)