Skip to content

Butternut Squash Muffins

by jfaubert on January 10th, 2012

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.

From → fork, recipes

No comments yet

Leave a Reply

Note: XHTML is allowed. Your email address will never be published.

Subscribe to this comment feed via RSS

*