Butternut squash muffins can be frosted if you've been extra good. (Alex the Greek/Creative Commons)
It's that time of year again --you can smell it in the air. Is it possible that the outdoors smells so good in the autumn because of all the good-smelling desserts cooking indoors? Are the smells of home baking wafting through chimneys and scenting the entire neighborhood?
It's true that one of the best things about autumn is baking fall treats. With the cooler weather, heating up the house with a warm oven is actually a bonus. If you're thinking of whipping up a batch of muffins, don't just make the same old same old.
Butternut squash muffins are a unique, lightly-sweet, highly-addictive treat that will come as a surprise to everyone used to the typical pumpkin or apple cinnamon muffins. These babies are packed with fiber, but you don't have to tell anybody.
Are you wary of trying squash muffins? Then adjust your thinking right immediately, and consider the taste of the butternut squash: subtly sweet, nutty, almost like a mild sweet potato or pumpkin. Now doesn't that sound like a worthy autumn muffin ingredient?
You can substitute equal amounts of butternut squash for pumpkin in your favorite pumpkin muffins recipe, or try this recipe, which uses whole wheat flour for extra fiber, and only uses a half cup of sugar. The amount of butter is also reduced, but the squash keeps the muffins nice and moist, nonetheless.
Butternut Squash Muffins Recipe
Ingredients:
- 1/2 pound cubed butternut squash
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour1/4 cup wheat germ
- 2 tsp baking powder
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk
- 1 egg, beaten
- 1 Tbsp butter, melted
Directions:
Preheat oven to 400 degrees. In a saucepan, boil butternut squash until tender, about 20 minutes. Remove from heat, drain well, and blend in a food processor until smooth. In a large bowl, stir together flour, wheat germ, baking powder, sugar, salt and spice. In a separate bowl, beat together milk, eggs and butter, then stir in squash and mix until well blended.
Slowly fold the squash mixture into the dry ingredients until just combined. Do not overmix. Spray a 12-cup muffin tin with nonstick spray. Spoon in batter, filling cups 1/2 way full. Bake 20-25 minutes. Remove muffins from pan and let cool.
Enjoy butternut squash muffins hot from the oven or with your favorite topping. Prop your feet up and enjoy with a cup of lowfat chai tea.
Inhale deeply. Now that's the smell of autumn.
In love with fall recipes? You'll fall even harder for your own homemade apple chips. Or, try one of the 8 best acorn squash recipes ever assembled on the Net. Prepare for bliss.
You can get more fall recipes like these, as well as upcoming Thanksgiving and Christmas ideas in the convenience of your email. Just click "subscribe" above.
