"Gardening with Laura" BCOFR

Tonight's Segment of All Things Survival's Gardening with Laura segment is a sweet subject. It is how to make Squash Walnut Raisin Muffins and adapt them if necessary in a survival situation.

Here is the recipe:

Squash Walnut Raisin Muffins

Directions:
1 cup mashed roasted pumpkin, squash or sweet potato, or canned pumpkin puree
3/4 cup packed brown sugar (to make brown sugar substitute use 1 cup sugar, 3 tablespoons molasses, blend well or you can use raw sugar, maple sugar)
2 large eggs
1/4 cup vegetable oil (Beech, Pine & Walnuts, Squash & Pumpkin, Tomatoe, Sunflower, Grapes & Tobacco seeds can all produce edible oil)
1 tsp. vanilla (a blend of crush flower petal extract)
1 3/4 cups all-purpose flour (acorn, potatoe, crabgrass, barnyard grass, Amaranth, Chia, Arrowroot, Cattail, Mesquite, Peanut, Hickory seeds or roots processed into flour)
1 1/2 tsp. baking powder WITHOUT THESE TWO YOU WILL HAVE DENSE ROLLS.
1/2 tsp. baking soda
1 tsp. cinnamon or pumpkin pie spice (Substitutions: 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice) cloves
1/2 tsp. ground ginger SPICES MAY BE SCARCE IN THE WILD. EXPERIMENT WITH KNOWN BARKS, ROOTS, HERBS AND FLOWERS TO BUILD UP YOUR WILD SPICES
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup each raisins and chopped walnuts (optional) DRIED BERRIES OF ANY KIND
Directions:
1. Preheat the oven to 375°F. In large bowl, stir together the pumpkin, squash or sweet potato puree, sugar, eggs, oil and vanilla. IN A SURVIVAL SITUATION YOU CAN USE A GRIDDLE OVER A FIRE, OR A DUTCH OVEN.
2. In another bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add to the pumpkin mixture and stir until combined; stir in raisins and walnuts.
3. Spoon into prepared muffin cups. Bake for 25 minutes, until golden and springy to the touch.

Enjoy!

BT