Shakersquashmuffins Recipes
SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SHAKER SQUASH MUFFINS
These are served at the Trustee's House at Pleasant Hill where "They make you kindly welcome." NOTE: The molasses (made at Pleasant Hill by Shakers) is what gives these muffins flavor. The squash does not overpower the flavors. These are truly something to try, especially if you are searching for ways to use squash.
Provided by Redneck Epicurean
Categories Quick Breads
Time 40m
Yield 1 1/4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cook, drain, and mash the squash to the consistency of mashed potatoes.
- Cream the sugar, molasses, and butter; add the egg and squash and blend well.
- Mix the dry ingredients and add them into the squash mixture. Fold in the pecans.
- Fill muffin tins half full of batter and bake for approximately 20 minutes.
Nutrition Facts : Calories 2205, Fat 95.3, SaturatedFat 49.5, Cholesterol 364.4, Sodium 2132.7, Carbohydrate 318.8, Fiber 7.8, Sugar 168.1, Protein 27
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
S'MORES MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Toss the chocolate chips with 2 teaspoons flour in a small bowl; set aside.
- Whisk the remaining flour, the graham cracker crumbs, baking powder and salt in a large bowl. Whisk the sugar, melted butter, milk, vanilla and eggs in a medium bowl until smooth; stir into the flour mixture until just combined. Stir in the chocolate chip mixture.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Top each muffin with 1 tablespoon marshmallow cream. Let set 10 minutes.
WINTER SQUASH AND MOLASSES MUFFINS
These moist muffins are reminiscent of pumpkin molasses bread, but they aren't as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Provided by Martha Rose Shulman
Categories breakfast, side dish
Time 2h15m
Yield 1 dozen large muffins, 18 smaller muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees. Line a sheet pan with foil and lightly oil the foil. Brush the squash with a small amount of oil. Place on the baking sheet skin side down. Roast for 20 minutes and use tongs to turn the pieces of squash over. Roast for 20 to 30 minutes more, until the squash is soft enough that you can pierce the skin with the tip of a paring knife. Remove from the heat and allow to cool, then peel away the skin. Purée in a food processor or a mortar and pestle. You should have about 1 cup of purée
- Turn the oven down to 375 degrees with a rack in the middle. Oil or butter muffin tins and line the bottoms with parchment if desired
- Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt
- Beat together the eggs and sugar. Beat in the molasses, oil, buttermilk, puréed squash, and vanilla. Quickly beat in the flour and fold in the walnuts
- Spoon into the muffin tins and place in the oven. Bake 20 to 22 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for 15 minutes, then turn out onto a rack to cool completely
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 15 grams, TransFat 0 grams
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
SHAKER PUMPKIN MUFFINS
The Shakers were a hard-working simple group of people who were notorious for their "Hands to work Hearts to God" school of thought. Their recipes were like themselves - easy, simple, and plain. Their recipes were easy and all their dishes were produced from the products of their farm and were always fresh or preserved naturally. These pumpkin muffins are easy and deeelish.
Provided by Redneck Epicurean
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar, molasses, and butter in a mixing bowl; add pumpkin and egg and mix well.
- Mix the dry ingredients into the pumpkin batter and fold in nuts.
- Grease muffin tins (or use paper cups) and fill half full.
- Bake at 375 degrees for 20 minutes.
Nutrition Facts : Calories 173, Fat 7.4, SaturatedFat 3.9, Cholesterol 28.5, Sodium 166.6, Carbohydrate 25.1, Fiber 0.6, Sugar 13.1, Protein 2.1
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