SWEET BUTTERNUT SQUASH MUFFINS
A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash.
Provided by KP
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
- Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
- Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
- Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
- Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
- Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
- Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
Nutrition Facts : Calories 202 calories, Carbohydrate 35.1 g, Cholesterol 40 mg, Fat 5.8 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 191.6 mg, Sugar 15.1 g
KABOCHA SQUASH MINI MUFFINS
This is a simple yet comforting muffin. Tastes more like a spice cake that will stay moist for days. I make this all throughout the fall when kabocha squash is in season.
Provided by MELANIESAYSHI
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
- Place kabocha squash skin-side down on the baking sheet.
- Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
- Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.
- Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 13.9 g, Cholesterol 15.5 mg, Fat 2.2 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 102 mg, Sugar 8.1 g
SWEET SQUASH (MINI) MUFFINS
These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine.
Provided by Gaia22
Categories Quick Breads
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
- Drain well.
- Mash the squash. Using a strainer, drain well. Discard liquid.
- Preheat oven to 375-degree F.
- Mix the squash, milk, margarine, and eggs well. Set aside.
- Mix flour, sugar, baking powder, and salt; and create a well in the center.
- Place squash mixture in the well, stirring until the dry ingredients are just moistened.
- Split batter evenly among muffin pans sprayed with vegetable cooking spray.
- Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
- These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.
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.
SUMMER SQUASH MUFFINS
Get rid of all those summer zucchini crowding your kitchen counters and try these Summer Squash Muffins. Just as sweet as regular muffins, these squash muffins taste great, use up your excess squash and help get extra veggies into the kiddos' diet!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 16 servings
Number Of Ingredients 14
Steps:
- MAKE THE CREAM CHEESE FROSTING
- In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
- MAKE THE MUFFINS
- Preheat the oven to 350°F.
- Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
- Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
- Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
- Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
- Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
- Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MINI SWEET POTATO MUFFINS
I'm always looking for ways to "healthify" recipes that my husband critiques. He loves the light texture and spicy streusel of these muffins. -Meredith Hedeen, New Kensington, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, sweet potatoes, water, oil and applesauce. Stir into dry ingredients just until moistened. , Coat mini-muffin cups with cooking spray or use paper liners; fill two-thirds full. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly. Stir in ginger. Sprinkle over batter., Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
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