Butternut Squash Muffins


Made these muffins this past weekend using canned butternut squash. The butternut squash flavor is very subtle, but these muffins are delicious nonetheless. Sometimes you can find cooked butternut squash in the frozen food section of the supermarket.  I would think you should let it defrost and drain any excess liquid before using so that your muffins are not soggy. My 10 year old son loves these muffins!

Butternut Squash Muffins

1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, softened (you can also sub oil for butter)
1 egg
3/4 cup cooked, mashed butternut squash
1/2 teaspooon vanilla
1 cup milk
Brown sugar and cinnamon for topping

Mix dry ingredients in large mixing bowl; add butter and mix until fine crumbs. In small bowl, mix egg, squash, vanilla and milk with a fork until smooth. Pour over dry mixture and mix together until all is moist. Spoon into 12 greased and floured or paper-lined muffin tin cups. Sprinkle brown sugar and cinnamon over the tops of muffins. Bake at 400 degrees for 20 minutes or until muffins test done. Serve warm with butter.


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