Sunday, October 16, 2011
Mini Butternut Squash Muffins
With Thanksgiving only a week behind us, we've still got tons and tons of squash and apples on our farm. How best to use up those delicious Fall staples?
We certainly love our butternut squash soup, curried squash, baked squash, butternut squash ravioli (the list goes on, and on, and on)!
This time, however, we've made...
Butternut squash muffins!
Ingredients
Directions
Homemade applesauce recipe can be found in the recipe archives on my blog.
This time, however, we've made...
Ingredients
- 1/2 pound peeled, seeded and cubed butternut squash (cooked and pureed)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk
- 1 cup apple sauce
Directions
- Preheat oven to 375 degrees F. Lightly grease a 24 cup mini muffin pan.
- In a saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor, blender, or if you have neither, mash with potato masher.
- In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice.
- In another bowl, mix together milk, applesauce. Make sure to mix the ingredients thoroughly. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. You can use the paper mini cupcake liners, but I don't. We're trying not to create unnecessary paper waste in our household. If you don't use the paper cupcake/muffin liners, make sure to grease the pan so your muffins don't stick.
- Bake 10-12 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
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City girl moves to the country, falls in love, and marries a farmer. She tries to incorporate her city ways with her new country lifestyle and blogs to keep in touch with friends, family & students who live far, far away :) Can this city girl go country? Watch as she learns all sorts of exciting things about life on the farm and in a small rural community. *UPDATE* We are now parents! Our baby girl was born on Nov. 11, 2008 (at 28 weeks gestation- 12 weeks premature, but she's quite the trooper)!!!
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10 comments:
these look awesome! and I have 2 butternut squash in the fridge, now I just need to find time to bake
Mmmm, yummy!
Looks good... how is life? thinking of you and your fam tomorrow!
That looks glorious!
Funny, we have a squash in our fridge and I have no idea what to do with it...now I do!!
Katie:
Mmmm! TWO butternut squash?! Some butternut squash muffins and perhaps some curried butternut squash soup? :) Yum!
Christine:
Yummy indeed! :) You should come over and have some! ;)
Jackie:
Thank you so much for thinking of us! Today is the big day :( My stomach is in knots already, but I don't know why. I know everything will be fine. Just can't help the anxiety. Ack!
Kim:
If you try them, let me know how they turn out!
Do these taste something like pumpkin muffins? Because the people in this house love that stuff.
J:
Yes, sort of :) xo