Spiced Squash Muffins

It’s fall! The weather is changing and I’m getting sad that winter is around the corner. But fall baking is one of my favorites. I love pumpkin and am excited for pumpkin and apple and squash recipes.

squash muffin

Today is a great recipe to hide squash in. These spiced squash muffins are the perfect recipe to do that with. The kids had NO idea they were eating squash. I think it’s a great thing nowadays when I get to win anything. Small victories keep me going. Too many times I hear that I am ruining their life. Like during chore time and homework time and turning off the TV time, and turning off the video games time….

squash muffin

Being a Mom is rough. But sometimes I do love having the upper hand even if it’s just for a moment.

Spiced Squash Muffins

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup nonfat plain greek yogurt
  • 1 cup turbinado sugar or coconut sugar
  • 2 eggs
  • 1 cup butternut squash puree
  • 1/3 cup milk
  • Topping:
  • 1/2 cup packed brown sugar
  • 2 tbsp oats
  • 2 teaspoon ground cinnamon
  • 2 tbsp cold butter

Instructions

  1. Preheat oven to 350 degrees. LIghtly grease 12 muffin cups.
  2. In a small bowl mix together the topping ingredients until crumbly. Set aside for later use.
  3. In a small bowl combine the flour, baking soda, baking powder, salt, ginger, cinnamon and nutmeg until combined.
  4. In a mixing bowl, mix together the yogurt and sugar for two minutes until smooth. Stir in the eggs and butternut squash for an additional minute until mixed and smooth.
  5. Slowly alternate adding the flour mixture and milk until combined.
  6. Pour batter into the muffin cups, filling 2/3 of the way full. Sprinkle 1-2 teaspoons of topping over the top of the muffin.
  7. Bake at 350 degrees for 20-22 minutes until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and allow muffins to sit for five minutes in the muffin tins before moving to a cooling rack to finish cooling completely.
http://burntapple.com/2014/10/03/spiced-squash-muffins/

 

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