I was going to name this post “Butternut Squash Muffins Take 2″ but then I realized take 1 was more than THREE YEARS AGO and no one probably remembered them but me.
Anyway, I happened to get my hands on some butternut squash puree.
It was part of my farm share last week and reminded me of¬ those 3-year-old failed butternut squash muffins. It was time¬ to try them again.
This time I NAILED them! TWICE!
Not only did I love them but all three kids (I’m watching my niece for a few days), The Husband, and even my friend who came to visit enjoyed them.
My first batch was gone the same day and there are only 2 left from batch No. 2. Of course, I made both batches slightly different because I can’t help but experiment.
Here’s what I did‚¶
- 1 1/2 cups whole wheat flour (180g) (I used both regular and white whole wheat — both worked great!)
- 1/4 cup almond flour (30g)
- 2 tbsp ground flaxseeds (26g)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 425g ¬ butternut squash puree (16-ounce bag drained — a can of pumpkin should also work)
- 1/3 cup of honey (113g) OR maple syrup. Both worked great!
- 1 egg
- 1/2 cup unsweetened applesauce
Preheat oven to 325 degrees.
Combine the dry ingredients — flours, flax, baking powder, salt and spices. Set aside.
In a different bowl, add all the wet ingredients — butternut squash, honey, egg and applesauce.
Whisk until well combined.
Add the dry ingredients to the wet and stir until just combined. Don’t overmix!
Pour the batter into a 12-cup muffin tine sprayed with non-stick cooking spray.
Note: I made 15 the first time but they were too small.
Bake until the muffins are firm to the touch, about 30 minutes.
Remove from the pan and patiently wait for them to cool slightly before eating.
Here’s an inside shot to give you an idea of the texture. I just ate another one!
|Servings||Amt per Serving|
|127||2g||6g||old: 2||new: 3|