Butternut Squash Muffins
The idea for this recipe came to me for two reasons: 1. I was going to make muffins anyways, and 2. I saw the piece of squash sitting in the fridge and thought I should use it up. I know, not that exciting, but it really had never occured to me before to make squash muffins and I thought I should give it a try. Butternut squash, being quite a bit like pumpkin, works very well here and keeps the muffins very moist. If you aren’t ready to go for the full squash experience, use 1/2 squash and 1/2 banana (which is really great as well).
Butternut Squash Muffins
2 1/2 cups flour (white, white or mixed)
1 cup + 1 tbsp brown sugar
1/2 tsp salt
2 tsp baking powder
1 cup butternut sqush (or mixed squash & banana)
2 eggs
1 cup milk
1/3 cup butter, melted
1 tsp + 1 tsp cinnamon
1 tsp + 1 tsp vanilla
Start by peeling and cutting up about a cup or squsah. Add squash to a small pot, cover with water, then add 1 tbsp brown sugar, 1 tsp vanilla and 1 tsp cinnamon. Bring to the boil, reduce to a simmer until squash is tender. Drain water and mash squash (you can leave it a little chunky).
In a mixing bowl add flour, brown sugar, cinnamon, salt & baking powder and mix well. Add eggs. In a seperate bowl mix together squash, milk and vanilla. Add to dry ingredients and stir. Mix in melted butter until well incorporated. Portion into 12 lined or silicone muffin cups. Bake at 400° for 23 minutes.
Landwaterfork Food Inc. is a Ottawa, Ont. based catering, private chef service and sustainability consulting company, created by Justin Faubert, whose goal is to provide high quality, professional, personalized service for every client.