Busketty, Part Two

If you come upon two spaghetti squashes and want to explore different ways of enjoying the 6 cups of flesh they yield, look no further than my previous post as well as this one!

Last time I showed you two sauces that complement spaghetti squash’s awesomeness. Now, it’s time for a twist!

Spaghetti squash… in muffins? Yep. Whole wheat? Yep! Vegan, too? Uh-huh! And it’s filled?? Yep again!

Yields about 14 muffins.

Inspired by this recipe.

Get yourself…

  • 1 cup of cooked spaghetti squash, blended in a food processor
  • 3/4 cup evaporated cane juice + additional for sprinkling (I use Trader Joe’s brand)
  • 3 tbsp ground flax mixed with 6 tbsp warm water (or a one-egg substitute of your choice, or one egg if you don’t care about it being un-veganized)
  • 2/3 cup soy milk (or other non-dairy milk), divided
  • 1/2 cup softened vegan butter (I use Earth Balance Buttery Spread)
  • 1-3/4 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • a dash of salt
  • juice and zest of one lime
  • 14 teaspoons of all-natural blackberry jam (or other jam of your choice… strawberry would probably be awesome, too!)

Preheat oven to 375 degrees and line your muffin pan.

In a large bowl, mix baking soda, baking powder, and salt. Set aside. In another bowl, whisk the sugar and softened butter until smooth. Add remaining ingredients except 1/3 cup of the milk and the jam. When combined thoroughly, add wet ingredients into the flour mixture and gently fold with a spatula or spoon until everything is moistened. (Don’t whisk unless you want flat, ugly muffins! You have been warned!) If the batter looks too dry (it should be slightly thicker than cake batter, but not as thick as cookie dough) add more of the milk until you get the right consistency.

Fill the muffin wells barely 1/3 full of batter. For me, this was about a heaping tablespoon. Add a teaspoon of blackberry jam on top of the batter, using the back of your spoon to make a small dimple so the jam can sit in it. (Don’t worry if it doesn’t stay put though!) Add batter on top of the jam until each muffin cup is about 3/4 full.

Sprinkle the top of each with a little of the reserved sugar and bake for 20 minutes. Let the muffins sit in the pan for 5 minutes, then enjoy!

The best ones were definitely those that showed a little bit of the jam peeking through the top.

Am I right or am I right?

These disappeared in record time when I brought them to work this week! Nobody could tell there was spaghetti squash in them. I hope that next time someone in the office brings in produce from their home garden that the rest of my coworkers aren’t scared to try something new!