WINTER SQUASH MUFFINS
Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 218mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP
My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar - I've simply swapped carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off. Give these little cakes a go - they're a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!
Provided by Jamie Oliver
Time 1h50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
- Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
- Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
- As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
- Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
PERFECT BUTTERNUT SQUASH MUFFINS
Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.
Provided by cezeigler
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g
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
WINTER SQUASH OATMEAL MUFFINS
Make and share this Winter Squash Oatmeal Muffins recipe from Food.com.
Provided by Miss_Elaine
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 213.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 31, Sodium 205.5, Carbohydrate 31.1, Fiber 1.8, Sugar 16.1, Protein 4.1
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.
WINTER SQUASH MUFFINS WITH RAISINS AND SPICE
Take the squah you want! I used mini potimarrons I had from a local organic farmer, I didn't know what to do with them so I made up this recipe. But they would surely be excellent with pumpkin, acorn or Hubbard squash. This muffin is made with grated squash instead of the usual puree, so there are less steps when you use fresh squash.
Provided by Elie de Combys
Categories Quick Breads
Time 20m
Yield 12 mufffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
- In a small bowl, sift all the dry ingredients together.
- In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
- Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
- Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
- Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!
Nutrition Facts : Calories 161.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.5, Sodium 86.1, Carbohydrate 26.6, Fiber 1.1, Sugar 12.6, Protein 2.9
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
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
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