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Receta Butternut Squash (Or Pumpkin) Muffins
by Global Cookbook

Butternut Squash (Or Pumpkin) Muffins
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Ingredientes

  • 2 c. White sugar
  • 1 1/2 c. Vegetable oil
  • 4 lrg Large eggs
  • 1 tsp Vanilla
  • 1 tsp Lemon zest, finely chopped
  • 1 c. Cooked butternut squash puree, (approximately one small squash)
  • 1 c. Unsweetened applesauce
  • 3 1/2 c. All-purpose flour
  • 2 tsp Baking pwdr
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/8 tsp Salt
  • 1 c. Dates, loosely packed, plumped, dry and minced
  • 1 c. Yellow raisins, plumped and liquid removed
  • 1/2 c. Finely minced walnuts

Direcciones

  1. This combination of mellow butternut squash puree, applesauce, and minced whole dates and yellow raisins makes for a unique and most toothsome dessert mini loaf. Few can identify the medley of flavors but they suit Thanksgiving to a "Tablespoons". You can also use mashed sweet potato to replace the butternut squash.
  2. Preheat oven to 350 F. Generously grease 3 small loaf pans (8 by 4 inch) or possibly 12-16 mini loaf pans. Flatten out some muffin liners into mini loaf pans, if you like.
  3. In a large bowl, blend the sugar, oil, Large eggs, squash puree, applesauce, vanilla, and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly and add in nuts and dates.
  4. Spoon batter into prepared loaf pans. Bake till loaves test done (a cake tester inserted into the centre will come out almost clean).
  5. 40-45 min for larger loaf, 25-35 min for mini loaves.