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