Post by Loupy on Nov 17, 2014 13:40:00 GMT -7
Chai & Roasted Squash Muffins
From:Elayne Damron @ shrinkingkitchen.com/
In my research, I found a recipe for Chai Zucchini Muffins. So I thought why can’t I just substitute the Butternut Squash for the Zucchini? It took a bit of experimenting, but I finally came up with this Chai and Roasted Squash Muffin recipe and it turned out to be yummy! They are moist but not overly sweet and have a light and fluffy texture.
To lighten the muffins up a bit, I used a combination of whole wheat and rice flours and less sweetener since the roasted butternut squash is sweet in itself. I switched the whole milk to 1% and replaced some of the sugar with honey for moisture and sweetness. I love the warming chai flavors in these muffins! Great with a bit of honey and a non-fat Chai Tea Latte!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 muffins
Gather
½ cup of softened butter
2 tablespoons of olive oil
½ cup of honey
¼ cup of turbinado sugar
¾ cup of 1 % milk
1 teaspoon of vanilla
2 cups of rice flour
1 cup of whole wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 teaspoons of Cinnamon (additional sprinkle for the squash)
1 teaspoon of Cardamom (additional sprinkle for the squash)
1 teaspoon of ginger (additional sprinkle for the squash)
½ teaspoon of kosher salt (additional sprinkle for the squash)
2 cups of roasted butternut squash, mashed
Step by Step
Preheat oven to 350 degrees.
Prepare your muffin tins by either spraying them with a non-stick spray or using paper cups.
Peel and slice your small to medium sized butternut squash, remove the seeds and chop into 1 inch cubes.
Place the cubes on a baking sheet and pour on the olive oil to coat.
Sprinkle with salt and a bit of the chai spices.
Mix well and then place in a 400 degree oven for 25 minutes or until tender.
Remove from the oven and mash the squash with a potato masher.
Let cool slightly and set aside.
While the squash is roasting, place the butter, honey and sugar in a stand mixer and beat until creamy.
Add your milk, vanilla and eggs.
Beat until incorporated.
Add the flours, baking powder, baking soda, salt and the chai spices.
Beat until smooth.
Stir in the mashed butternut squash and beat until thoroughly mixed.
Spoon the batter into prepared muffin tins.
Turn the oven down to 350 degrees and bake for 25-27 minutes.
Cool on a rack until they can be handled warm.
Remove from the tins and serve with a bit of honey.
I like mine with a cup of Chai tea or coffee.
Nutritional Information
Serving Size: 1 muffin
WW PP 6
Calories 300
Total Fat 10.7g
Saturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 21mg
Sodium 212mg
Potassium 213mg
Total Carbohydrates 48.8g
Dietary Fiber 2.3g
Sugars 16.1g
Protein 3.6g
From:Elayne Damron @ shrinkingkitchen.com/
In my research, I found a recipe for Chai Zucchini Muffins. So I thought why can’t I just substitute the Butternut Squash for the Zucchini? It took a bit of experimenting, but I finally came up with this Chai and Roasted Squash Muffin recipe and it turned out to be yummy! They are moist but not overly sweet and have a light and fluffy texture.
To lighten the muffins up a bit, I used a combination of whole wheat and rice flours and less sweetener since the roasted butternut squash is sweet in itself. I switched the whole milk to 1% and replaced some of the sugar with honey for moisture and sweetness. I love the warming chai flavors in these muffins! Great with a bit of honey and a non-fat Chai Tea Latte!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 muffins
Gather
½ cup of softened butter
2 tablespoons of olive oil
½ cup of honey
¼ cup of turbinado sugar
¾ cup of 1 % milk
1 teaspoon of vanilla
2 cups of rice flour
1 cup of whole wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 teaspoons of Cinnamon (additional sprinkle for the squash)
1 teaspoon of Cardamom (additional sprinkle for the squash)
1 teaspoon of ginger (additional sprinkle for the squash)
½ teaspoon of kosher salt (additional sprinkle for the squash)
2 cups of roasted butternut squash, mashed
Step by Step
Preheat oven to 350 degrees.
Prepare your muffin tins by either spraying them with a non-stick spray or using paper cups.
Peel and slice your small to medium sized butternut squash, remove the seeds and chop into 1 inch cubes.
Place the cubes on a baking sheet and pour on the olive oil to coat.
Sprinkle with salt and a bit of the chai spices.
Mix well and then place in a 400 degree oven for 25 minutes or until tender.
Remove from the oven and mash the squash with a potato masher.
Let cool slightly and set aside.
While the squash is roasting, place the butter, honey and sugar in a stand mixer and beat until creamy.
Add your milk, vanilla and eggs.
Beat until incorporated.
Add the flours, baking powder, baking soda, salt and the chai spices.
Beat until smooth.
Stir in the mashed butternut squash and beat until thoroughly mixed.
Spoon the batter into prepared muffin tins.
Turn the oven down to 350 degrees and bake for 25-27 minutes.
Cool on a rack until they can be handled warm.
Remove from the tins and serve with a bit of honey.
I like mine with a cup of Chai tea or coffee.
Nutritional Information
Serving Size: 1 muffin
WW PP 6
Calories 300
Total Fat 10.7g
Saturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 21mg
Sodium 212mg
Potassium 213mg
Total Carbohydrates 48.8g
Dietary Fiber 2.3g
Sugars 16.1g
Protein 3.6g
