ACORN SQUASH MUFFINS
Steps:
- Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a silipat muffin mold.
- Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon. Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.
- Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.
- Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
- Bake in preheated over for 17 to 19 minutes.
- Makes 18 muffins. Oh...and these are amazing topped with a little bit of butter! See below!
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Lovely Bondy
[email protected]These muffins are a delicious and healthy way to start the day.
Laurianne Jubinville
[email protected]These muffins are so good! I love the combination of flavors and textures.
Jayovonny Burt
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to get my kids to eat their vegetables.
Juan Carlos Quintana
[email protected]These muffins are a great addition to my fall baking repertoire. They're perfect for a cozy breakfast or snack.
Usmanlove Usmanlove
[email protected]I'm not a big fan of acorn squash, but I really enjoyed these muffins. They're not too sweet and the squash flavor is subtle.
Scott Bellocchi
[email protected]These muffins are a great way to use up leftover acorn squash. They're also a healthy and delicious snack.
For hand u Grace
[email protected]I was skeptical about these muffins at first, but I'm so glad I tried them. They're delicious! The acorn squash adds a nice sweetness and texture.
Sulemana Ibrahim
[email protected]These muffins are so moist and fluffy. The acorn squash gives them a unique flavor that I really enjoyed.
Diver Darque
[email protected]I love how easy these muffins are to make. I just threw all the ingredients in my blender and baked them. They turned out perfectly!
Marcia Simon
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a hint of sweetness from the acorn squash. I'll definitely be making them again.