
Ingredients:
4 eggs
3 1/2 cups flour
2 cups sugar
2 cups cooked butternut squash*, drained and cooled
1 cup light brown sugar
1 cup vegetable oil
1/4 cup apple cider
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon allspice
Directions:
Preheat oven to 350. Grease and flour 3 loaf pans or line 3 dozen muffin wells**. In a medium bowl, whisk together flour, allspice, cloves, salt,baking powder and nutmeg. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. Pour into prepared tins and bake 15-20 minutes for muffins and up to 1 hour for bread. A toothpick insert in the center muffin or bread should come out clean.
*cut in half, brush lightly with oil and roast on a pan for about 1 hour or until soft, remove from skin.
**we made 2 dozen muffins and one loaf of bread.
4 eggs
3 1/2 cups flour
2 cups sugar
2 cups cooked butternut squash*, drained and cooled
1 cup light brown sugar
1 cup vegetable oil
1/4 cup apple cider
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon allspice
Directions:
Preheat oven to 350. Grease and flour 3 loaf pans or line 3 dozen muffin wells**. In a medium bowl, whisk together flour, allspice, cloves, salt,baking powder and nutmeg. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. Pour into prepared tins and bake 15-20 minutes for muffins and up to 1 hour for bread. A toothpick insert in the center muffin or bread should come out clean.
*cut in half, brush lightly with oil and roast on a pan for about 1 hour or until soft, remove from skin.
**we made 2 dozen muffins and one loaf of bread.
Wow! I've never hear of butternut squash muffins. Cool!
ReplyDeletePaz
I've got tons of butternut squash, this looks like a good way to make use of it.
ReplyDeleteI feel I'm turning into the we have that in Massachusetts guy, but squash pie (from the grocery store, because I seriously shudder to think about the trainwreck my mom would produce as a pie) is a staple on my family's Thanksgiving table.
ReplyDeleteYou are very ready for Halloween. :)
ReplyDeleteThat sounds delicious!
ReplyDeleteAren't you missing some leavening? I added 2 tsp of Baking Powder. Turned out great, made 12 nice muffins and one big loaf.
ReplyDeleteGreat! And now I only have 6 butternut squash to do something with ;)