Tag Archives: muffins

perfect blueberry muffins

perfect muffins

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.

butternut squash muffins

 

My day before Thanksgiving carb fest has already started. Ok, so it really started on Saturday, but who’s keeping track?

butternut-squash-muffins-2

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
 
Prep time
Cook time
Total time
 
These muffins are made with pureed butternut squash, which makes them moist and delicious.
Author:
Recipe type: Breakfast
Yields: 6 large muffins
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees
  2. Cut the squash in half, keeping the other half for another time.
  3. Scoop out the seeds and pulp.
  4. Add a teaspoon of butter to the inside.
  5. Place in roasting dish, flat-side up.
  6. Roast for 45 minutes, or until soft and easily punctured with a fork.
Pureeing the Squash
  1. Once the squash is done roasting,cut it into manageable chunks.
  2. Place the chunks in a food processor and process until smooth.
Muffin Assembly
  1. Turn the oven down to 375 degrees.
  2. In a small bowl, combine the flour, baking powder, salt, cinnamon, and ginger.
  3. In a large bowl, using an electric mixer, cream together the butter and sugar until smooth.
  4. With a low speed, mix in the vanilla and then the eggs, one at a time, blending thoroughly.
  5. Add the butternut squash puree.
  6. Alternate adding the dry ingredients with the milk, until all ingredients are smoothly incorporated.
  7. Fill a muffin pan ⅔rds the way full.
  8. Bake for 20 minutes.*
Notes
*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.

butternut squash muffins

This post is linked up here and here.

pumpkin yummies roundup

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

pumpkin soup

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

Happy nomming.