Frans Butternut Squash Muffins Food

BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP

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.

FRAN'S BUTTERNUT SQUASH MUFFINS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
• Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
• Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS

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.

MANGO COCONUT MUFFINS

Steps:

• Preheat oven to 350°F. Line 12 muffin cups with paper liners.
• Whisk whole-wheat flour, coconut flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, oil, yogurt, granulated sugar and brown sugar in a large bowl. Add mango and stir to combine. Gently fold the flour mixture into the mango mixture. Divide the batter among the prepared muffin cups and sprinkle with coconut.
• Bake until the tops spring back when touched lightly and the coconut is golden brown, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.

CINNAMON BUTTERNUT SQUASH MUFFINS

Steps:

• In a stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar and oil until well blended.
• In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
• Add the dry ingredients into the wet ingredients and mix until batter forms.
• Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping, if desired.
• Bake at 350°F. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
• Makes 24 regular size muffins, 48 mini muffins.

BUTTERNUT SQUASH AND CHOCOLATE CHIP MUFFINS

Steps:

• Turn oven on to 400 degrees F. Cut a butternut squash in half and scoop out the seeds. Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes. When cool enough to handle, scoop the squash away from the peel. Mash. Use 2 1/2 cups. This time is not included in the prep time.
• Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
• Add in the flour, baking powder, baking soda and salt. Stir just until blended. Remove bowl from mixer and fold in the chocolate chips (if desired).
• Line 24 muffin cups. Scoop the batter into the cups.
• Bake for 20-25 minutes, or until a tester comes out clean.

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.