Acorn Squash Muffins Food

ACORN MUFFINS

Steps:

• Preheat the oven to 425F. Grease a muffin tin with butter or something similar.
• Whisk together the buttermilk, egg, oil, brown sugar and vanilla extract in a bowl. Whisk together the wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt in a larger bowl.
• Pour the wet ingredients into the dry ones and add the acorn grits and berries. Stir to combine. You want a thick, sticky batter. Add a little buttermilk if it's too tight, one tablespoon at a time.
• Fill the muffin tin with the batter evenly, then sprinkle the maple sugar over them as a topping. Bake for 15 to 18 minutes, until a toothpick comes out cleanly when poked into a muffin. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack.

ACORN SQUASH APPLE MUFFINS

Steps:

• Preheat the oven to 375 °F. Lightly spray the muffin cups with vegetable oil spray.
• In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon powder, nutmeg, and stevia. Set aside.
• In another mixing bowl, combine together the flaxseed meal and lukewarm water to make the flaxseed egg. Set aside for 5 minutes and then add oil, squash puree, and applesauce into the flaxseed egg.
• Mix dry ingredients into the wet ingredients until just combined. Add chopped apple, then gently Spoon the batter into the prepared muffin cups. Sprinkle squash seed kernels on top. Bake for 20 minutes until the muffins are springy. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm.

SPICED BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
• In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

ACORN SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease muffin tins, or line with paper cups. Combine flour, baking powder, baking soda and salt in large mixing bowl and toss to mix. Add eggs, mashed squash, butter and sugar and beat just until mixed; the batter should not be smooth. Spoon batter into prepared muffin pans, filling each cup almost to the top. Bake for about 15 minutes or until toothpick inserted in the center of a muffin comes out clean. Remove from the oven and serve warm.

SPICED ACORN SQUASH APPLE MUFFINS

Steps:

• Position the oven rack in the center and preheat the oven to 400 degrees F. Grease a standard 12 muffin pan or line it with paper cups.
• Whisk/sift together the all purpose flour, whole wheat flour, baking soda, sea salt and pumpkin pie spice.
• In a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugars together on high speed until light and fluffy. Turn the speed down to low and add the eggs, one at a time, allowing each to incorporate completely for about 30 seconds.
• By hand, stir in the the vanilla, acorn squash and buttermilk. Do not over-mix or the batter might break (the muffins will still be fine if it does, you'll just want to move more quickly).
• Once the wet ingredients are combined, stir in the flour mixture by hand, followed by the chopped apples.
• Use a muffin scoop to evenly distribute the batter into the prepared muffin pan. Bake for 20 minutes. Allow to cool before serving.

ACORN SQUASH BREAD

Steps:

• Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup.
• Place the 1 cup of squash in a medium saucepan. Add the 1 1/2 cups milk, the sugar, 2 tablespoons butter, and salt. Heat and stir just until warm (120 [degrees] F to 130 [degrees] F). Set aside.
• In a large mixing bowl combine 2 cups of the flour, the yeast, and sage. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, using a wooden spoon.
• Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
• Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
• Gently shape each portion into a loaf, tucking edges under. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
• Preheat oven to 375 [degrees] F. Use a vegetable peeler to make several thin strips from the reserved 1-inch slice of squash. Brush surface of bread with milk. Place squash strips on top of loaf. Brush squash strips with the melted butter.
• Bake about 35 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

SQUASH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

ACORN SQUASH MUFFINS WITH SWEET WALNUT TOPPING RECIPE

Steps:

• Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with muffin papers or brush with melted butter.
• Add whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a medium bowl and whisk together.
• Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
• Whisk in applesauce, acorn squash, milk, canola oil, vanilla extract, and lemon zest.
• Pour dry ingredient mixture into the wet ingredient mixture, and stir gently just to combine - careful to not over-mix.
• Pour muffin batter into muffin tin cups - about 3/4 full each. If using walnuts topping, mix butter, brown sugar and walnuts together and evenly sprinkle walnut mixture on top of each muffin.
• Bake for 18-22 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
• Cool at least 10-15 minutes, or until safe to eat, before serving.

ACORN SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a silipat muffin mold.
• Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon. Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.
• Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.
• Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
• Bake in preheated over for 17 to 19 minutes.
• Makes 18 muffins. Oh...and these are amazing topped with a little bit of butter! See below!