Receta Recipe of the Week - Ginger Butternut Squash Muffins
Recipe of the Week – Ginger Butternut Squash Muffins
April 23, 2012 at 8:41 am
(From the Breads Collection at emealsforyou.com)
Ginger Butternut Squash Muffins
I bought a butternut squash last week, a really large butternut squash. After baking it and using some for dinner I was left with lots of squash. I made some butternut squash raviolis with goat cheese but still hadn’t finished the leftover squash. As we were headed to Asheville, NC to meet up with some old neighbors I thought I would try to use the remaining squash in some muffins; to go along with the banana muffins and some great corn muffins. I adjusted the recipe from several similar muffin and bread recipes and it turned out to be the hit of the muffins. The ginger adds just the right “bite” to the sweetness of the squash.
So go ahead and buy that big squash at the Farmers’ Market and give these surprising muffins a try.
Ginger Buttennut Squash Muffins
Recipe Summary
Complexity:
Easy
Serves:
6
Category:
Breads
Meal:
other (General)
1.5
stick
butter, unsalted
2.5
- cups
- flour, all-purpose
- 2
- tsp
- baking powder
- 1
- Tb
- ginger, fresh, grated
- 1
- tsp
- salt, table
- 1
- cup
- sugar, granulated
- 0.5
- cup
- sugar, brown
- 2
- cups
- butternut squash, cooked, mashed
3
large
egg
Preheat oven to 375 degrees. Grease muffin tins,set aside.
In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together white and brown sugars, squash, melted butter, and eggs; add flour mixture, and stir until just combined.
Divide batter equally into muffin tins.. Bake about 40 minutes or until toothpick inserted in center comes out clean. Let cool ten minutes then remove from tins.
Great muffin and quick bread recipes at emealsforyou.com.
Entry filed under: Misc. Tags: butternut, butternut squash, easy muffins, ginger, ginger butternut muffins, ginger muffins, great breakfast idea, great muffins, morning breads, morning muffins, muffins, squash.