Recipe Butternut Squash Muffins
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A few helpful hints from my experiences.
Recipe butternut squash muffins. Fold the dry ingredients in with the wet ingredient mixture and stir until the mixture is just combined. Line your muffin tins with paper cups. I have made these muffins for over a decade and they are one of my favorite fall recipes.
Whizz the butternut squash in a food processor until it is finely chopped. I still use the same amount of topping and gently press it into the top to keep if from sliding off. In a separate large mixing bowl whisk together the eggs milk mashed butternut squash maple syrup coconut oil and vanilla extract until evenly combined.
How to make butternut squash muffins. Fill the muffin cases and bake. Add in the rest of the ingredient and whizz again until just combined.
Measure 1 1 2 cups squash into a large bowl. Whisk whole wheat flour all purpose flour baking powder baking soda cinnamon salt nutmeg cloves and pumpkin pie spice into the squash mixture until you have a smooth batter. Beat egg in medium sized bowl then add milk oil butternut squash and vanilla.
Whiz the squash in a food processor until finely chopped. In another bowl combine the eggs squash and oil. I make 12 regular muffins and 12 mini muffins.
In the blender you used to make your oat flour combine the butternut squash with the rest of the wet ingredients and blend until combined. In a large bowl combine the flour sugar cinnamon baking powder nutmeg and baking soda. Line your muffin tins with paper cases.
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