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Squash Cakes

1 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 twelve-ounce box of frozen winter squash, thawed
1/2 cup canola oil
2 eggs, beaten
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup dairy free chocolate chips, chopped nuts, or raisins

Preheat the oven to 375 degrees. Grease or line muffin tins. Sift together
the flour, salt, sugar, and baking soda. Mix together the squash, oil, eggs,
and spices. Combine the wet ingredients with the dry ingredients. Stir in
the chips, nuts, or raisins. Pour into the muffin tins and bake for 15-20
minutes. Frost with icing or glaze, if desired. Makes 18 cakes.

Posted by Sarah Hatfield from No Whey Mama Blogspot

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