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Butternut Squash Muffins

28 Sep

I am continuing to enjoy the all of the flavors that define Fall. As I have mentioned before, I love squash! While I was at my local produce stand this weekend I couldn’t resist the butternut squash, they looked wonderful. This means that we will be having it in several meals this week.

One of the things I like most about butternut squash is that is a great in both savory and sweet  dishes. I decided to go with a sweet treat first 🙂 Today’s recipe is a muffin that is delicious and not overloaded with sugar. I used applesauce and some mashed banana to add some sweetness in place of just using sugar. Also, in trying to keep this treat on the healthier side I used half whole wheat flour and half white flour, if you don’t like the taste of whole wheat flour or don’t have any on hand you may use all white flour. The brown sugar and cinnamon topping is optional, but I highly recommend you do not skip it. It’s the icing on the cake! I will tell you this is the first time I have made these muffins and they were great! The only thing I will change in the future is to add some walnuts to the batter, I love the taste and the crunch that the nuts add to most quick bread and muffins.

Moving on, if you are planning on making more than one meal during the week that call’s for cooked & mashed or puree’ squash, I would cook it all at the same time. Put the squash to be used at a later time in the refrigerator. It save time and energy.

Ingredients

  • 1 mashed banana
  • 1 cup cooked and mashed butternut squash (directions at the bottom of page)
  • 4 eggs
  • 1/3 cup applesauce
  • 1/3 cup white sugar
  • 6 Tablespoons canola or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour

Optional Topping (not optional)

  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar

Directions:

Mix together banana, applesauce, squash, eggs, sugar and oil, until well blended.

In a separate bowl mix salt, soda, powder, cinnamon, and flours.

Add dry ingredients into the wet. Mix until batter forms.

Pour into greased or lined muffin pans.

Combine brown sugar and cinnamon. Sprinkle onto muffins.

Bake at 350 for 16-18 minutes!

This recipe makes about 24 regular size muffins.

* Directions for cooking the squash – Preheat oven to 425 F. Line a cookie sheet with tin foil and spray with non-stick cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush cut sides with melted butter. Place squash cut side down on pan. Bake about 45 minutes or until squash is tender.

Peel the skin off and put the ‘meat’ of the squash in a bowl and mash.

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