Monday, February 20, 2017

Butternut Squash Raisin Muffins

~Butternut Squash Raisin Muffins~
We have a few packages of Butternut Squash in our freezer!  Ah, just a very few.  It's the veggie that we purchase in autumn from Meadowbrook Farm.  After bringing the bushel home the next step is to steam/ mash/ package/ label/ freeze it to enjoy during the other months of the year.  Yesterday, while we were enjoying this yummy orange colored veggie during dinner I decided to save out 1/2 of a cup.  I had Butternut Squash Muffins on my mind.  The yummy muffins that most people think about & enjoy in autumn.  Why wait for autumn in 2017?  These light muffins with Raisins are also  flavored with Cinnamon, Nutmeg & Cloves.  They taste so good any time of year & during the winter they are a great treat.

Looking outside, the snow in our yard has certainly melted!  Streets & sidewalks are clear.  That makes taking the daily walk outdoors so easy!  After returning from the walk, the Butternut Squash Raisin Muffins were soon baking in the oven!  Yum!         

Butternut Squash Raisin Muffins
Oven:  400°F
Time:  20- 22 Minutes
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
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves
2 Egg Whites (or 1 Whole Egg)
3/4 cup Soy Milk (can be 1%, 2% or Whole Milk)
1/4 Cup Olive Oil for baking & sauteing
1/2 cup Butternut Squash cooked & mashed 
1/4 cup Raisins

  1. Preheat oven to 400°F.
  2. Line muffin pan with liners.
  3. Combine the first 7 dry ingredients in a mixing bowl. Stir to mix.
  4. Separate Egg Whites & place in small bowl & beat with a fork. 
  5. Add Soy Milk & Olive Oil to small bowl. Combine.
  6. Add mashed Butternut Squash to liquid mixture, combine.
  7. Pour liquid ingredients into dry ingredients.
  8. Add Raisins.
  9. Mix all ingredients together until moistened.  Batter may be lumpy.
  10. Fill muffin liners.
  11. Bake 20- 22 Minutes in 400°F oven until muffins are lightly browned on top.
  12. Remove muffins from pan immediately.
  13. Cool on racks.
After these muffins cooled for about 10 minutes, suddenly 1 was gone from the rack!  You guessed it.  My Hubby walked into the kitchen.  :)

Will you be baking a batch of these muffins?



Stacey said...

These sound delicious! There's very little sugar so I'm thinking they are probably pretty good for you too. We love butternut squash.

Pam said...

Sounds good and wish I had a sample now! Great weather for walking here too, near 70° now and kind of freaky for this time of year. The maple trees even have buds on them, we've never seen that here this time of year. Take care

JG said...

Stacey- I like this recipe, because of the amount of sugar. I'm always adding Cinnamon & Nutmeg to muffins. But add the Cloves, too! Oh, yum!

Pam- An autumn treat in February! Today it's 66°F here. Snow Crocuses are sprouting, too. We know in New England we will get snow on another day. That's early for the maple trees!