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.
- In a large bowl combine all the dry ingredients and mix them up. Then add the raisins.
- In another bowl mix the "milk" with the egg and oil. Carefully mix it up.
- Pour the liquid into the flour mix. Stir it up quickly; be careful to not mix too much.
- Next fold in the grated butternut squash until it is just incorporated into the dough.
- Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled
- Bake for 35 minutes or until a toothpick comes out clean.
Enjoy!
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