BUTTERNUT SQUASH CORNBREAD MUFFINS
We like cornbread with a lot of dishes , I get tired sometimes of just plain cornbread, so this is another way to Jazz it up a bit. this has a slightly sweet taste and the Squash makes a good combo, with the cornmeal . This recipe is from Publix - Aprons cook book .
Provided by Shelia Tucker
Categories Other Breads
Time 30m
Number Of Ingredients 14
Steps:
- 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
- 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
- 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
- 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
lily walsh
[email protected]I'm not a big fan of cornbread, but these muffins were surprisingly good. They were moist and flavorful, and the butternut squash added a nice sweetness.
Your Mother
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their vegetables.
Ubaid-ullah Nadeem
[email protected]These muffins were a disappointment. They were dry and lacked flavor. I won't be making them again.
Puskar Yakkha
[email protected]I'm allergic to corn, so I substituted almond flour for the cornmeal. The muffins turned out great! They were still moist and fluffy, and they had a delicious nutty flavor.
Aecys Swimming Akron
[email protected]These muffins were amazing! I loved the combination of butternut squash and cornbread. They were so moist and flavorful.
ghaffar ali
[email protected]I followed the recipe exactly and my muffins turned out dry and crumbly. I'm not sure what went wrong.
Zaylin Links
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Jade Njambi
[email protected]I've made these muffins several times and they're always a winner. They're moist, flavorful, and perfect for a quick breakfast or snack.
Kill Me
[email protected]Delicious! I made these muffins for a brunch party and they were a huge hit. Everyone loved the unique flavor and texture.
xerox 316
[email protected]These muffins were so easy to make, and they turned out perfectly! I used fresh butternut squash from my garden, and the muffins had a beautiful golden color.
Auwalu Muhammed
[email protected]I'm not usually a fan of butternut squash, but these muffins were surprisingly good! The squash added a subtle sweetness and moisture to the muffins, and the cornmeal gave them a nice texture.
Gorish Khan
[email protected]These cornbread muffins were a hit with my family! They were moist, fluffy, and had a delicious sweet corn flavor. I added some chopped jalapeños to give them a little kick, and they were perfect.