Post by Loupy on Mar 23, 2013 10:40:56 GMT -7
Butternut Squash Muffins
By KimM @ eatathomecooks.com/
You could also use pumpkin or sweet potato in the place of butternut squash. I also had enough batter left over to make a couple baked ‘donuts’ in my donut pan, since my kids like almost anything shaped like a donut! (and how many times can I use ‘donut’ in a sentence?!) Yes, I am all for sneaking vegetables into my children’s food, and my own for that matter!
Makes 12 Muffins
Ingredients
2 1/4 cups unbleached all-purpose flour
1/2 cup wheat bran
1 Tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1 1/2 cups butternut squash puree
1 cup milk
1/2 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1/2 cup cinnamon chips
Topping (optional):
1/4 cup oats (regular or quick cooking)
1/4 cup wheat bran
1/4 cup AP flour
1/4 cup raw sugar
1/4 cup chopped walnuts (optional)
2 T. coconut oil
Instructions
Preheat oven to 350 degrees.
In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
Add the wet ingredients into the dry, and combine.
Fold in cinnamon chips.
Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
Bake approximately 20 minutes or until done.
Notes – If you do not have wheat bran, you can use all flour. You could probably sub oat bran or some other flour if desired, but I haven’t tried it.
Copyright © 2013. All Rights Reserved.
By KimM @ eatathomecooks.com/
You could also use pumpkin or sweet potato in the place of butternut squash. I also had enough batter left over to make a couple baked ‘donuts’ in my donut pan, since my kids like almost anything shaped like a donut! (and how many times can I use ‘donut’ in a sentence?!) Yes, I am all for sneaking vegetables into my children’s food, and my own for that matter!
Makes 12 Muffins
Ingredients
2 1/4 cups unbleached all-purpose flour
1/2 cup wheat bran
1 Tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1 1/2 cups butternut squash puree
1 cup milk
1/2 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1/2 cup cinnamon chips
Topping (optional):
1/4 cup oats (regular or quick cooking)
1/4 cup wheat bran
1/4 cup AP flour
1/4 cup raw sugar
1/4 cup chopped walnuts (optional)
2 T. coconut oil
Instructions
Preheat oven to 350 degrees.
In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
Add the wet ingredients into the dry, and combine.
Fold in cinnamon chips.
Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
Bake approximately 20 minutes or until done.
Notes – If you do not have wheat bran, you can use all flour. You could probably sub oat bran or some other flour if desired, but I haven’t tried it.
Copyright © 2013. All Rights Reserved.
