Sweet Butternut Squash Muffins Food

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.

SWEET BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
• Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
• Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
• Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
• Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
• Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
• Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

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.

SPICED SQUASH MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

YELLOW SQUASH MUFFINS

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

WINTER SQUASH MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened. , Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to 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.

JAMIE OLIVER'S BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place squash in blender/food processor and finely chop.
• Add remaining ingredients to blender/food processor and process until combined.
• Fill muffin tin with mixture.
• Bake 20-25 minutes until toothpick inserted comes out clean.
• Cool on a wire rack.

SAVORY LOWER-CARB BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
• Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

SWEET BUTTERNUT SQUASH

Steps:

• Cut the squash in half and take out the seeds.
• Bake at 350 for 30 minutes with the cut side down.
• Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
• Salt and pepper if desired.

WINTER SQUASH AND MOLASSES MUFFINS

Steps:

• Preheat the oven to 425 degrees. Line a sheet pan with foil and lightly oil the foil. Brush the squash with a small amount of oil. Place on the baking sheet skin side down. Roast for 20 minutes and use tongs to turn the pieces of squash over. Roast for 20 to 30 minutes more, until the squash is soft enough that you can pierce the skin with the tip of a paring knife. Remove from the heat and allow to cool, then peel away the skin. Purée in a food processor or a mortar and pestle. You should have about 1 cup of purée
• Turn the oven down to 375 degrees with a rack in the middle. Oil or butter muffin tins and line the bottoms with parchment if desired
• Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt
• Beat together the eggs and sugar. Beat in the molasses, oil, buttermilk, puréed squash, and vanilla. Quickly beat in the flour and fold in the walnuts
• Spoon into the muffin tins and place in the oven. Bake 20 to 22 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for 15 minutes, then turn out onto a rack to cool completely

BUTTERNUT SQUASH MUFFINS, DIABETIC

Steps:

• Preheat oven to 400°F (200°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, SPLENDA® Granular, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, eggs, 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 to 2/3 full.
• Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
• Remove from muffin pan and cool on a wire rack.

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.

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.

HEALTHY BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees. 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, sugar, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, egg and applesauce. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon batter into the greased muffin pan, filling cups about ½ full. Bake 20 minutes.

BUTTERNUT SQUASH STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
• Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
• Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
• Reduce the oven temperature to 375°F (190°C).
• Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!