You guys know me by now. I share my successes AND failures. Anyone remember this one? It still makes me laugh.
Anyway, today I attempted to make Roasted Butternut Squash Muffins. I’ve been craving muffins something fierce plus it’s been awhile since I had some alone time with my kitchen. What can I say, sometimes I just need to bake.
Let me start with the good and then I’ll tell you what went wrong. First of all the flavor was DEAD on! I was initially planning on just using some pumpkin pie spice but when I realized I was all out, I made my own concoction. It went perfectly with the roasted squash and honey. Oh the Honey! What an amazing sweetener for squash based recipes! Who needs sugar when you have honey? Seriously.
So the taste of the muffins was really delicious. The deep flavor of roasted butternut with a touch of honey and warm spices really hit the spot even though the texture was just ALL wrong. I had a lot of hope midway through baking when I turned the oven light on and saw this..
They rose perfectly! But once the 25 minute mark hit and I took them out, they completely deflated down to this..
OK, no big deal I’ve eaten flat cupcakes before. The only thing that really matters is the taste and texture. Right? Well if I nailed the taste, I totally murdered the texture. I simply used too much squash. They were beyond moist. Too most. Squishy moist. Just too wet.
Here’s the thing, I purposely used 425g of roasted squash as that’s how much pumpkin is in a 15oz can. I was trying to make a recipe where you could interchange the squash for a can of pumpkin in a pinch because, let’s be honest, we all don’t have an hour to roast a squash when we want muffins.
SO I think my practicality got the best of me this time. I either had the knock down the squash to about a cup, NOT almost 2 OR increase the dry ingredients to account for the extra moisture. Or maybe just ditch the milk? I’m not sure but I SHALL do better next time. I want to perfect this recipe. It’s a keeper in my book.
I figured I’d share how I made this batch so I know where to start next time. I’m sure some of you muffin experts out there will have some suggestions too, I’m all ears!
- 1 1/2 cups Whole Wheat Flour (180g)
- 3 tbsp Ground Flaxseeds (21g)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 425g of Roasted Butternut Squash (15oz)
- 1/3 cup of honey (113g)
- 1 egg
- 2/3 cups skim milk (I wish I had almond milk but I didn’t)
I cut the squash in half and roasted for an hour in a preheated 350 degree oven.
I mixed the dry ingredients.. flour, flaxseeds, baking powder, salt, cinnamon, ginger, nutmeg, and all spice.
Whisked the wet.. squash, honey, egg and milk
Look at that color! Love it!
I then mixed the wet and dry to just combined and put the batter in a 12 tin muffin pan.
All looked and tasted good! The batter was so yummy I didn’t even worry about the texture. Maybe I should have noticed it was too wet.
Then I wouldn’t have been left with this…
Oh well… you win some you lose some, no? I’m glad I tried. Practice makes perfect as they say. Plus, now I know butternut squash muffins are a good idea.. once I nail the recipe.
UPDATE: Well the Little Guy didn’t think they were a flop. He came home from school and ate 3 of them before I even had a chance to tell him about them! I came downstairs and he said, “Mom these are GOOD!” LOL — I should say they did dry out a little once they cooled.