I love pumpkins. I would fill the house with them if it didn't mean lugging them home from the farmer's market. Luckily, this recipe was the perfect excuse I needed to buy my very own, a ritual I observed faithfully as a child.
Again, because of the aforementioned lugging, and the fact that I'm only feeding myself this week, I substituted a nice little acorn squash for the pumpkin. It roasted quickly, and reminded me of the time I demanded Halloween in Buenos Aires, to the tune of some poorly carved butternuts.
These muffins are Dorie's take on a recipe from Sarabeth Levine, the namesake of Sarabeth's, the legendary upper West side brunch place. A version of the recipe can be found here.
I used only 5 tablespoons of butter instead of the recommended 8, and made up the difference with applesauce. With some good beating, this didn't hurt the recipe at all. I also was out of buttermilk, so I used some souring milk with a hint of lemon in. I subbed in about 1/3 of a cup of graham flour for white, and used chopped cashews instead of chopped walnuts or pecans, and dried cherries in with the raisins.
I made these in the big muffin pans, and topped them with bits of seeds from the squash, and they are delicious.
1 comment:
Acorn squash sounds like it worked perfectly - now I'm considering doing that with the butternut in my kitchen currently...
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