Monday, November 18, 2013

Butternut Squash Muffins {#12WksWinterSquash}

Happy Monday, friends!   Did you all have a good weekend?  Are you ready for some more winter squash recipes?  I can tell you that this girl sure is and am so excited to join another fantastic week of 12  weeks of Winter Squash hosted by Heather and Joanne.  Welcome to week number 3 - yay!

This week I bring a treat - a sweet, moist, flavorful muffins filled with spice and delicious Butternut Squash.  Your house will smell amazing just from baking these treats - plus it is super quick and easy.  Now you cannot beat that, right?

Butternut Squash Muffins

***Preheat oven to 325 and line 12 muffin cups
  • 2 C flour
  • 2/3 C sugar
  • 2 Tb light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • pinch nutmeg {no more than 1/8 tsp}
  • 1/3 C raisins
  • 1 C Vanilla Almond Milk {or your favorite "milk" beverage}
  • 1 egg
  • 1/4 C Canola Oil
  • 2 C grated Butternut squash
Note:  You will need to use two bowls.
  1. In a large bowl combine all the dry ingredients and mix them up.  Then add the raisins.
  2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
  3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
  4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
  5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled
  6. Bake for 35 minutes or until a toothpick comes out clean.

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