JAMIE OLIVER'S BUTTERNUT SQUASH MUFFINS
From jamie at home television series - he also has a frosting for these on his website, but I love them just plain. http://www.channel4.com/food/recipes/chefs/jamie-oliver/butternut-squash-muffins-with-a-frosty-top-recipe_p_1.html
Provided by Busy Student
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place squash in blender/food processor and finely chop.
- Add remaining ingredients to blender/food processor and process until combined.
- Fill muffin tin with mixture.
- Bake 20-25 minutes until toothpick inserted comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 395.2, Fat 18.5, SaturatedFat 2.7, Cholesterol 62, Sodium 143.1, Carbohydrate 53.3, Fiber 1.9, Sugar 29.7, Protein 6
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Olivia
[email protected]These muffins are a great way to use up leftover butternut squash. They're also a great grab-and-go breakfast or snack.
Fego Cali
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly.
Comedy Zone
[email protected]These muffins are the perfect fall treat. I love the warm spices and the moist texture.
bilal lala
[email protected]Muffins were a bit too dense for my liking.
Isaac jimenez
[email protected]These muffins are so good! I can't believe they're gluten-free.
Lucas Newsome
[email protected]I've made these muffins several times now and they're always a hit. Thanks for sharing the recipe!
svp Chandima
[email protected]Love the nutty flavor the butternut squash adds to these muffins.
David Sinkonis
[email protected]Muffins were a bit bland. I think I needed to add more spices.
Aliasghar Rezaei
[email protected]These muffins are a hit at my office potlucks. I always get requests for the recipe.
sk aslam
[email protected]Really easy recipe to follow. Even a novice baker like me can make these muffins successfully.
Ashiq Ullal
[email protected]Muffins were too sweet for my taste.
Sean Pedro
[email protected]I added a bit of cinnamon and nutmeg to the batter for extra flavor. Turned out great!
Lizzifer
[email protected]These muffins are so moist and fluffy. The perfect grab-and-go breakfast or snack.
Obari Betty
[email protected]I'm not a big fan of butternut squash, but these muffins were surprisingly good. The sweetness of the squash really comes through.
Mr Kisho
[email protected]These muffins are a great way to sneak veggies into my kids' diet. They love them!
Hunaid Malik
[email protected]Yum!
Elsa Abrham
[email protected]Muffins were a bit dry. I think I overbaked them.
Joe games
[email protected]Love how easy these muffins are to make. I always have butternut squash on hand, so it's a great way to use it up.
kae Smith
[email protected]I substituted almond flour for regular flour and they still came out great! Definitely a keeper recipe.
Asia
[email protected]These butternut squash muffins turned out amazing! They're moist, flavorful, and have the perfect amount of sweetness. My family loved them!