Monday, January 9, 2012

Butternut Squash Muffins with Raisins

Oh do I ever wish that a Ziploc Freezer bag of these were waiting in my freezer!  Butternut Squash Muffins with Raisins!  I guess that I do have the next best thing:  A Ziploc container with 1 Cup of the  mashed tasty orange veggie in my freezer.  That's a good second. 

After thinking about those Butternut Squash Muffins Noah Webster came to mind - yes, the gentleman who helped found Amherst College.  History is fascinating and here is a Fun Fact!  After Noah Webster graduated from Yale, he became a teacher.  It was the time period after the Revolutionary War and the books that children used still came from England.  Americans used words the people of England did not use and he wanted American school children to have a book containing words that they used.  He included the words squash and skunk in his book, including definitions.  These words were unknown in England.  "Colour" was spelled "color".  Many years later the Merriam Brothers in Springfield, MA purchased the rights to his 1841 edition.  Today, the Merriam-Webster Dictionary is a household name!  Click links for more info.        

Now, I'd best take the container of Butternut Squash out of my freezer and defrost it in the fridge!

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


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 (or Milk)
1/4 Cup Olive Oil (for Sauteing & Baking)
1/2 Cup mashed Butternut Squash
1/2 Cup Raisins

  1. Preheat oven to 400°F.
  2. Place muffin liners in muffin pan.
  3. Combine first 6 dry ingredients in large bowl.  Stir to mix.
  4. Separate Egg Whites and place Whites in small bowl.  Beat with fork.  (If using 1 Whole Egg, beat with fork.)
  5. Add Soy Milk, Olive Oil & Butternut Squash to Egg Whites.  Stir.
  6. Pour liquid ingredients into 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.
These yummy muffins are in my future.  I usually bake a double batch and store them in my freezer.  :)



Rita said...

What a neat recipe; it there is raisins, I know it will be good. That's what I do with my muffins.

Carol @ There's Always Thyme to Cook said...

These look great. Never would have thought to make muffins with the butternut, great idea!

~Lavender Dreamer~ said...

Another wonderful recipe! Thanks so much! I made cinnamon rolls for my hubby yesterday...I have to make something a little more healthy when I want a snack! Hugs! ♥

JG said...

Rita- Always great to locate a bag in the freezer! :)

Carol- Learned this tip years ago from my mom.

~Lavender Dreamer- Thank you!

Cathy at Wives with Knives said...

This looks like a delicious recipe, JG. I wish I had a few containers of butternut squash in my freezer. I love a fresh muffin with my morning coffee.

JG said...

Cathy- Now I have one container remaining. Probably will not use it until spring. :)