Saturday, November 13, 2010

Butternut Squash Muffins

After mashing the last batch of the Butternut Squash chunks that were in the large pot, 1 Cup of this tasty, orange veggie was refrigerated.  I had plans ...  Muffins!  Specifically, Butternut Squash Muffins - Yummy! During the month of November (especially before Thanksgiving) one of the ingredients in some of my baked goodies is Butternut Squash.  I learned this habit from my mom.  While growing up my fam had two large gardens.  Oh yes, Butternut Squash was one of our cherished veggies.  My mom did not bake goods with Pumpkin, but always substituted it with the plentiful orange colored tasty Butternut.  To this day, I still prefer using it.  I have used Pumpkin to see how it would taste/work, but discovered my mom knew what she was talking about.  Butternut Squash it is!   

It's a great ingredient in muffins!  The next day my 2 muffins pans were put to work.  One batch of these tasty treats requires only 1/2 Cup of Squash.  However, let me tell you whenever I am happily working in my kitchen, I seem to use many utensils and there are splatters in unusual places.  :)  So whenever I bake muffins, my rule is to make a double batch.  Sometimes, it may take an extra couple of minutes in the oven, but my freezer will be well fed!  It's always great to open the freezer door and locate a package of homemade muffins.  Yummy!  

A few years I started using Egg Whites, Soy Milk & Olive Oil as substitutions for Whole Eggs, Milk & Vegetable Oil/Butter or Margarine (melted/cooled) whenever possible.  Keeping in mind that 2 Egg Whites equals 1 Whole Egg.

These tasty muffins are so good with Raisins!  In my fam it's always all about the Raisins! This time the double batch did not last long nor did many muffins make it into our freezer!  The next day our sons and families had some goodies!  :)   

Butternut Squash Muffins
Oven:  400°F
Yield:  12 Muffins

Ingredients: 

1 and 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 Egg Whites (or 1 Whole Egg)
1/2 cup Soy Milk
1/4 cup Olive oil (for Sauteing & Baking)
1/2 cup mashed Butternut Squash
1/2 cup Raisins  

Method: 

  1. Preheat oven to 400°F.
  2. Place muffin liners in muffin pan.
  3. Combine first 6 dry ingredients.  Stir to mix.
  4. Separate Egg Whites.  Place Egg Whites in small bowl and beat with fork.  (If using 1 Whole Egg, beat with fork.)
  5. Add Soy Milk (Milk), Olive Oil & Butternut Squash to Egg Whites, stir.
  6. Pour the liquid ingredients into the dry ingredients. 
  7. Add Raisins.
  8. Mix all ingredients until moistened.  Batter will be lumpy.
  9. Fill muffin cups by evenly dividing batter. 
  10. Bake 18 - 20 minutes in 400°F oven until muffins are lightly browned on top.  Double batch may take up to 4 additional minutes.
  11. Remove muffins from pan immediately.
  12. Cool muffins on racks.

Do you bake using Butternut Squash as an ingredient?  When making muffins do you bake a double batch as long as the utensils are being used?  Do you purchase an extra bag of Flour or Sugar if it is on sale during this time period?

My answer is yes to all three questions.  :)

Enjoy!
Yummy!
         

4 comments:

Dishesdone said...

They look delicious! I've never baked with squash but yours look so good, so why not?

Rita said...

I just love these healthy muffin recipe and who would have thought of making them with squash; looks good.

Mary said...

These look lovely, healthy and delicious. I've never baked with squash, but I use pumpkin all the time and there's no reason that squash could not be used as well. I hope you are having a great dau. Blessings...Mary

Bonnie said...

I love, love, love squash, especially butternut. Thanks for visiting my blog. I look forward to visiting yours often.