Butternut Squash Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 121.1
- Total Fat: 1.2 g
- Cholesterol: 41.0 mg
- Sodium: 423.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.8 g
- Protein: 2.5 g
View full nutritional breakdown of Butternut Squash Muffins calories by ingredient
Introduction
Butternut squash muffins.No butter, milk is optional, I used water in my recipe because I was out of milk, and no baking powder needed. These muffins come out very moist like a cake. Butternut squash muffins.
No butter, milk is optional, I used water in my recipe because I was out of milk, and no baking powder needed. These muffins come out very moist like a cake.
Number of Servings: 18
Ingredients
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Flour 1-1/2 cup
White sugar 3/4 cup
Brown sugar 1/2 cup
Salt 1/2 tsp.
Baking soda 1 tbps
Cinnamon 1 tbsp.
Nutmeg 1 tbps
3 eggs
Vanilla 1 tsp.
Butternut squash 3/4 cup
Water or Milk 1/4 cup
Tips
Feel free to vary the spices. Butternut squash is sweet like pumpkin or carrot. These are not overly sweet but kind of rich in flavor.
Directions
Mix all dry ingredients together. beat eggs and then add to dry mix. Mix in milk, and vanilla. Gently fold in butternut squash (mashed or pureed). Batter should be runny and similar to a pancake mix. If its too thick add a bit more milk. Bake at 350 for 12 minutes or longer if needed at higher altitude (Takes me about 18 in Colorado and 14 in Alaska).
Serving Size: Makes about 15-20 muffins. I fill my cups about halfway.
Serving Size: Makes about 15-20 muffins. I fill my cups about halfway.
Member Ratings For This Recipe
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