Description
These muffins are so delicious. I made this recipe because I couldn’t find squash muffins that were very tasty. You won’t be able to keep these on the table.
Ingredients
- ½ pound peeled, seeded and cubed butternut squash
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup white sugar
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup milk
- 1 egg, beaten
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover
- boil squash 20 minutes
- or until tender. Remove from heat
- drain
- and puree in a food processor.
- In a large bowl
- whisk together flour
- baking powder
- white sugar
- salt and pumpkin pie spice.
- In a medium bowl
- thoroughly mix together milk
- egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan
- filling cups about 1/2 full. Bake 20 minutes in the preheated oven
- or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 12