Hi folks. I’m taking the week off to spend some time in the Florida Sunshine. I’ll be back next week. In the meantime, you can follow me on twitter or instagram.
I was featured on the Instructables homepage for my perfect blueberry muffin recipe. Seriously, these are great. They’re the perfect texture and flavor. Please check it out.
I try to submit d.i.y.s to the Instrucables community every once in a while. I think it’s a wonderful forum of sharing knowledge and how-to.
My day before Thanksgiving carb fest has already started. Ok, so it really started on Saturday, but who’s keeping track?
Remember when I made the butternut squash mac & cheese? Well, it only used half a butternut squash. I knew I wanted to use the rest of the puree on a muffin.
butternut squash muffins
Recipe type: Breakfast
Yields: 6 large muffins
- ½ small butternut squash (or 1 cup pureed butternut squash)
- 1 tsp. butter
- 2¼ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 Tbsp. ground cinnamon
- ½ tsp. ground ginger
- ½ cup (one stick) butter, softened
- ½ cup brown sugar, packed
- 1 cup white sugar
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- ¾ cup milk
- Preheat the oven to 400 degrees
- Cut the squash in half, keeping the other half for another time.
- Scoop out the seeds and pulp.
- Add a teaspoon of butter to the inside.
- Place in roasting dish, flat-side up.
- Roast for 45 minutes, or until soft and easily punctured with a fork.
- Once the squash is done roasting,cut it into manageable chunks.
- Place the chunks in a food processor and process until smooth.
- Turn the oven down to 375 degrees.
- In a small bowl, combine the flour, baking powder, salt, cinnamon, and ginger.
- In a large bowl, using an electric mixer, cream together the butter and sugar until smooth.
- With a low speed, mix in the vanilla and then the eggs, one at a time, blending thoroughly.
- Add the butternut squash puree.
- Alternate adding the dry ingredients with the milk, until all ingredients are smoothly incorporated.
- Fill a muffin pan ⅔rds the way full.
- Bake for 20 minutes.*
*Note: I used an extra-large sized muffin tin. If you’re using a regular sized muffin tin, you may need to adjust the baking time to less time.
Giant muffins are the best muffins. Slather with butter and indulge.
This post is linked up here and here.
I know everyone is inhaling pumpkin at every opportunity, because, let’s face it, it’s only an acceptable practice for two and a half months out of the year.
So here are some tasty looking pumpkin treats from around the web.
Pumpkin Cinnamon Rolls from Posh Pilar
Spicy Pumpkin Soup from The Kitchen Wench
Caramel Pumpkin Pot de Creme from Baker’s Royale
Pumpkin Cream Cheese Muffins from Fake Ginger
Pumpkin Pie Ice Cream from The Nourishing Gourmet