Butternut Squash Cornbread Muffins Recipes

BUTTERNUT SQUASH CORNBREAD

Steps:

• Combine corn meal, flour, baking powder, spices & salt.
• Cream butter, add sugar & beat until light.
• Add eggs, lemon juice, squash and milk until combined.
• Gradually add dry ingredient until well combined.
• Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
• If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

BUTTERNUT SQUASH CORNBREAD MUFFINS

Steps:

• 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
• 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
• 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
• 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .

BUTTERNUT SQUASH CORNBREAD

Steps:

• Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.
• In medium bowl, mix all ingredients until blended. Spread in pan.
• Bake 16 to 18 minutes or until light golden brown. Serve warm.