Ray has a great new product this winter, frozen cheese squash, available in 16 oz packages. Use it for making soup or baking pies, cookies, muffins – any recipe that calls for canned pumpkin will be healthier, tastier and even look better if you use this.
Here’s an easy recipe to try (thanks, Risa):
Cheese Squash Muffins
1 1/2 c. of flour
1 tsp. baking powder
Whisk together in a bowl.
1 c. Ray’s squash puree
1/3 c. veg. oil
1/2 c. sour cream
1 1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 – 1/4 tsp. nutmeg
Whisk together in a separate bowl until combined, then add flour mixture and stir until just combined (don’t overmix).
1/2 c. chopped walnuts
1/4 – 1/2c golden raisins (chopped if large raisins)
Spoon mixture into muffin tins lined with paper muffin cups.
1 tbsp sugar
1/2 tsp cinnamon
Mix together and sprinkle on top of muffins.
Bake in a preheated oven of 350 degrees for 30 – 35 minutes (check at 25 mins) until golden brown and toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove from pan and cool on rack.