Squash muffins, canteloupe muffins

Tonight's dinner was mostly leftovers: I fried some scallops, garlic and mushrooms in a cast-iron pan and reheated the roasted veggies from Thursday in the same pan. A one-pot meal - I like it!

Tonight I'm making muffins for tomorrow's Taproot potluck. Recipe #1 is for squash muffins; #2 is for canteloupe muffins, using some frozen canteloupe puree we had from the summer when we were getting a couple melons a week.

And so, for the first time in literally months, there is no squash in my fridge. Hurrah!

(I should note that it's not that I don't like squash - I quite like it, especially Hubbard. I just find it harder to use up than some things.)

Squash muffins - makes 24 (or 12 big ones)

1 1/2 c. whole wheat flour

1 1/2 c. white flour

4 t baking powder

1 t salt

1 1/2 t cinnamon

1/4 t cloves

1/4 t allspice

1 c brown sugar

1 1/4 c milk

1/4 c oil

1 c cooked squash (about 1 small acorn squash)

2 eggs

Oven to 350. Mix dry. Mix wet (including brown sugar). Combine. Stir until fully moistened. Cook 20-25 minutes or until a toothpic comes clean.

Canteloupe muffins - makes 12

1 c flour

1/2 c oats

3/4 c brown sugar

1/2 t salt

2 t baking powder

1/4 t ginger

1 t cinnamon

1/4 t allspice

1 c canteloupe puree

1 egg

Oven to 400. Mix dry. Add egg and canteloupe. Stir to moisten. Bake 20-25 minutes or until a toothpick comes clean.