Winter Squash And Molasses Muffins Recipes

SUMMER SQUASH MUFFINS

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.

WINTER SQUASH MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened. , Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

WINTER SQUASH OATMEAL MUFFINS

Steps:

• Whisk together sugar and wet ingredients.
• Add dry ingredients and combine.
• Fold in raisins and nuts.
• Use 1/4 C to measure evenly into muffin tin.
• Bake at 350 for 20-30 min or until toothpick tests clean.

OLD-FASHIONED MOLASSES MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

PERFECT BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
• Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
• Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
• Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.