Butternut Squash And Chocolate Chip Muffins Food

CHOCOLATE SQUASH MUFFINS

Steps:

• Combine squash, egg, oil and sugar in a bowl and mix well.
• Add cocoa powder, baking soda and flour and stir until just combined.
• Mix in chocolate chips.
• Spoon into greased or lined muffin tins and bake at 375 degrees F for 20-22 minutes.

HEALTHY CHOCOLATE MUFFINS (WITH BUTTERNUT SQUASH)

Steps:

• Preheat your oven to 350F and line a 12-hole muffin tin.
• Combine all ingredients (except chocolate chips, if using) in a large bowl. Mix until all ingredients are incorporated.
• Add chocolate chips (if using) and stir to mix them in.
• Using a spoon or small measuring cup, portion out the batter between the 12 lined muffin tin holes. Top with more chocolate chips, if desired.
• Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Let cool for 20 minutes and enjoy.
• Let cool completely before storing in an air-tight container in your fridge or freezer.

BUTTERNUT SQUASH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray muffin tins with low-fat cooking spray or line with cupcake papers.
• In medium bowl, mix together wet ingredients. Let sit for 5 minutes.
• In large bowl, whisk together all dry ingredients.
• Add wet ingredients to dry and mix until combined.
• Put into muffin tins .
• Bake 20 to 25 minutes.

PISTACHIO CHOCOLATE CHIP MUFFINS!

Steps:

• Preheat oven to 350F.
• Place cupcake cups in cupcake pan.
• In a medium bowl, beat the butter and sugar until fluffy.
• Add the eggs, vanilla, pudding mix and salt.
• Beat until mixed.
• Add half the flour and baking powder.
• Beat until just mixed.
• Add milk, and beat until mixed.
• Add the rest of the flour, and beat until just mixed.
• Fold in the chocolate chips.
• Spoon into cupcake cups about 3/4 of the way up.
• Bake for 20 minutes or until a toothpick comes out clean.

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.

PERFECT BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
• Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
• Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
• Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.