Sweetsquashminimuffins Recipes

SQUASH MUFFINS

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.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
• Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

SWEET SQUASH (MINI) MUFFINS

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.

MINI SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
• Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
• Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

SLIGHTLY SWEET MUFFINS ( WITH VARIATIONS)

Steps:

• Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Combine egg, milk, and oil; add liquid mixture into dry mixture, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. bake at 400F for 20 to 25 minutes. Remove muffins from pan immediately.
• Variations:.
• Apple Muffins: Stir in 3/4 cup peeled, chopped apple, 1/4 tesp. cinnamon and 1/4 teaspoon nutmeg.
• Blueberry Muffins: Fold 3/4 cup fresh blueberries ( or 1/2 cup canned, drained blueberries).
• Cranberry Muffins: Fold 3/4 cup fresh cranberries.
• Date-Nut Muffins: Fold 1/2 cup chopped dates and 1/2 cup chopped pecans.
• Jam Muffins: Fill muffin pans one third full, top with 1/2 teaspoon jam or preserves, and spoon remaining batter on top.
• Oat Muffins: Reduce flour by 1/2 cup and stir 1/2 cup quick cooking oats.
• Pecan Muffins: Stir 1/2 cup chopped pecans into ingredients.

QUINOA SQUASH MUFFINS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
• Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden brown, 30 minutes.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.