BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Provided by Anna Stockwell
Categories Bon Appétit Breakfast Muffin Fall Squash Coconut Ginger Bake Buttermilk Pecan Kid-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
- Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30-32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead
- Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP
My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar - I've simply swapped carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off. Give these little cakes a go - they're a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!
Provided by Jamie Oliver
Time 1h50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
- Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
- Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
- As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
- Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
BUTTERNUT SQUASH CHOCOLATE CHIP MUFFINS
Make and share this Butternut Squash Chocolate Chip Muffins recipe from Food.com.
Provided by dawetl
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
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.
SPICED BUTTERNUT SQUASH MUFFINS
These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.
Provided by Lindsay Ho
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 121 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 1.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 128.5 mg, Sugar 9.6 g
PERFECT BUTTERNUT SQUASH MUFFINS
Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.
Provided by cezeigler
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERNUT SQUASH WITH GINGER
Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the prepared squash in a lightly greased oven proof dish.
- Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
- Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.
Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3
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- Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
- Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead: Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
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