Spiced Butternut Squash Muffins

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.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

Step: 2

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.

Step: 3

In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

Step: 4

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.

Step: 5

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.

Per Serving: 121 calories; protein 2.9g; carbohydrates 23.6g; fat 1.9g; cholesterol 19.3mg; sodium 128.5mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.