Buttercup Squash Muffins with Grated Apple
"Squash cozies up to a muffin" by Dominica Marchetti, The Washington Post. Sweet, tender muffins made with winter squash, which makes them moist and contributes a golden color plus a familiar, subtly sweet and nutty flavor. Buttercup squash is round and squat and has a hard, dark green striped rind. The flesh is bright orange, dense, sweet and yields a beautiful, thick, smooth puree when baked. Recipe published in the Winston-Salem Journal: January 11, 2012.
Cool: 10 Minutes
- 2 cup(s) flour
- 1 cup(s) sugar
- 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground allspice
- 1/2 cup(s) sunflower oil or other lightly flavored vegetable oil
- 2 large eggs, lightly beaten
- 3/4 cup(s) pureed buttercup squash, or canned pure pumpkins
- 1 medium sweet-tart apple, peeled, cored and shredded on the large holes of a box grater
- 1. Heat the oven to 350 degrees. Use nonstick cooking oil spray to grease the wells of one 12-cup or two 6-cup muffin pans.
- 2. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice in a mixing bowl.
- 3. Whisk together the oil, eggs, squash and shredded apple in a separate mixing bowl. Gently fold the dry ingredients into the wet mixture, taking care not to overmix. Divide the batter evenly among the muffin wells. Bake for 25 minutes or until a cake tester inserted into the center of the one of the muffins comes out clean.
- 4. Transfer the muffin pan(s) to a wire rack to cool for 10 minutes before dislodging the muffins. Serve warm or at room temperature, with butter or apple butter.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note