* Exported from MasterCook *
Muffins, Cinnamon Crunch Butternut Squash
Recipe By :Becky Tarala
Serving Size : 22 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Low Fat
Vegetables
Amount Measure Ingredient -- Preparation Method
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FOR MUFFINS: -- (7")
1 small butternut squash
1 3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
12 teaspoons salt
2 eggs
1/2 cup sugar
1/2 cup canola oil
1/2 cup milk
1/2 teaspoon orange extract -- or grated zest of 1 orange
3/4 cup raisins
FOR TOPPING:
3 tablespoons sugar
1 tablespoon ground cinnamon
To make the topping: In a small bowl, stir together the sugar and
cinnamon. Set aside.
To roast the squash: Preheat an oven to 400F. Cut the squash
lengthwise into quarters. Scoop out the seeds and discard (no!) or
save for roasting later (yes!). Bake for 35-45 minutes or until the
squash is tender and can easily be pierced with a sharp
knife. Remove from the oven and set aside to slightly cool. When
cool enough to handle, peel off the skin, transfer half of the squash
to a bowl, and mash with a fork. The mashed squash should measure
right around 1 3/4 cups. Wrap up the other half of the squash for another use.
To make the muffins: In a bowl, stir together the flour, cinnamon,
nutmeg, baking powder and salt.
In another bowl, combine the eggs, sugar, oil, milk and orange
extract and whisk vigorously for 1 minute. Add the mashed butternut
squash and beat until completely blended. Add the flour mixture and
stir until just evenly moistened. The batter will be slightly lumpy.
Using a large rubber spatula, fold in the raisins until just evenly
distributed, no more than a few strokes. Do not over mix.
Spoon the batter into the muffin cups, filling them three-fourths
full. Sprinkle with the topping, dividing evenly. Bake until the
muffins are golden, dry and springy to the touch, and a toothpick
inserted into the center comes out clean. For mini muffins, bake for
10 to 15 minutes. For regular-sized muffins, bake for 20-25
minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
Unmold the muffins. Serve them warm, with butter.
Makes 45-48 mini muffins or 22-24 regular-sized muffins.
Notes:
Try subbing out the butternut squash with sweet potatoes or another
winter squash!
Source:
"Adapted from Cinnamon-Crunch Sweet Potato Muffins from Williams-Sonoma."
S(Internet address):
"http://www.thetwobiteclub.com/search/label/muffin%20tin";
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Per Serving (excluding unknown items): 166 Calories; 6g Fat (30.2%
calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber;
20mg Cholesterol; 1220mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.