The chewy granola bars were completely rejected this week because the sugar did not at all become caramel — it as oat/seed goodness with a crystal sugar crust. Kinda yummy and kinda gross at the same time.
So I made a different afternoon snack. This is my go-to muffin recipe, the basic muffin recipe from Joy of Cooking. This time I added a 15-oz bag of frozen squash (perhaps from our Bubbaloo Farm CSA share last fall, I don’t remember). I used 100% whole wheat flour instead of all-purpose. I added the cinnamon and fresh grated nutmeg, per the sweet potato muffin variation, but did not increase the sugar. I chose brown sugar for this batch and for the milk used half-and-half, just because we had it. Oh, and I scraped some cold oatmeal from a pot on the stove into the batter. Kate asked if that was in the recipe. Ummm….what’s that over there?
No complaints when they came out of the oven.