Spiced Squash Muffins Recipe
Ingredients
- 2 cups all-purpose flour or 2 cups organic unbleached flour minus 2 tablespoons (unbleached and unbromated flour is not sifted, so you need to remove 1 tablespoon per cup used to make up for the sifted (fluffing) of regular flour)
- 1/3 cup packed brown sugar or a scant 1/3 cup sugar and 1 tsp. molasses
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 3/4 cup mashed cooked butternut squash
- 3/4 cup light corn syrup or honey
- 1/4 cup butter, melted
- 1/4 cup canola oil or olive oil
- 1 teaspoon vanilla extract
- TOPPING:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons cold butter
Directions
- 1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened.
- 2. Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- 3. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Facts
1 each: 296 calories, 11g fat (4g saturated fat), 49mg cholesterol, 259mg sodium, 48g carbohydrate (26g sugars, 1g fiber), 3g protein.
