Winter Squash Muffins With Raisins And Spice Food

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.

SQUASH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

HEALTHY PUMPKIN MUFFINS WITH MILLET AND RAISINS

Steps:

• Preheat your oven to 350°F / 180°C.
• Liberally grease 12 muffin cups (or 15 if you prefer slightly smaller muffins), or line with parchment muffin liners.
• Set a small, dry frying pan over medium heat. Place the millet in, and toast for 5 minutes or so, until it is fragrant and nutty. Transfer the millet to a small bowl.
• Set the same frying pan back on the heat, and now toast the pumpkin seeds for about 5 minutes, until fragrant and nutty. Set aside to cool.
• In a large bowl, whisk the eggs together with the olive oil, brown sugar, milk, yoghurt, and pumpkin purée.
• Add the whole-wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg right on top of the wet mix. Use a whisk to gently mix together.
• Stir the dry mix down into the wet until just barely combined.
• Add the oats, and stir to combine.
• Now fold the toasted millet, ¼ cup of toasted pumpkin seeds (reserve the rest for sprinkling on the muffin tops), and raisins into the muffin batter.
• Spoon the batter evenly into the prepared muffin tins, then sprinkle the tops with the remaining toasted pumpkin seeds.
• Set in the oven and bake for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
• Remove from the oven and let cool in the muffin tins for 5 minutes before removing the muffins to a wire rack to cool completely.

WINTER SQUASH OATMEAL MUFFINS

Steps:

• Whisk together sugar and wet ingredients.
• Add dry ingredients and combine.
• Fold in raisins and nuts.
• Use 1/4 C to measure evenly into muffin tin.
• Bake at 350 for 20-30 min or until toothpick tests 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.

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.

WINTER SQUASH MUFFINS WITH RAISINS AND SPICE

Steps:

• Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
• In a small bowl, sift all the dry ingredients together.
• In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
• Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
• Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
• Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!