Friday, October 16, 2009

Cinnamon Butternut Squash Muffins

Do you want a slight change from pumpkin? Are you looking for new ways to use up that beautiful squash that you got from the market?
Erin at 5$ Dinners made these. I had a squash so I wanted to make them. I halved the recipe and lessened the sugar and changed the topping. These had a great yellow-ish color and weren't overly sweet. Nice and mild and fluffy.
Butternut Squash on Foodista

Cinnamon Butternut Squash Muffins (10 regular size)

1/2 banana, mashed
1/2 cup cooked butternut squash, pureed (I cubed and peeled it, roasted it, and pureed it)
2 eggs
1/6 cup applesauce
2 T white sugar
3 Tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup whole wheat flour
1/2 cup white flour

Mix wet. Add dry. Bake at 350 for 15 minutes or until done (in greased muffin tins).
Let cool
Drizzle a bit of honey over top (not necessary, but needs a sweet touch to it!)
1 T honey

1 comment:

Alisa@Foodista said...

This muffin sounds delicious.I'm adding this recipe on my to-do list :) I came across your blog from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!