Butternut Squash Muffins

What You Need:

1 C butternut squash, steamed and mashed
2 ½ C flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
1 tsp. nutmeg
2 TBSP canola oil
1 C brown sugar
2 eggs, beaten

How to Make It:

Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
In a separate bowl beat together the butter and sugar with an electric mixture until creamy.
Stir in the squash.
Add the eggs and stir well to combine.
Pour the flour mixture into the squash mixture and stir only until moistened.
Preheat the oven to 400 degrees.
Line a muffin tin with paper muffin cups.
Fill each cup ¾ full of the batter.
Bake 15 minutes or until when touched lightly the tops bounce back easily.
Allow to cool slightly before serving. 

Serve these muffins with some honey.

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