If you like squash, you will love these muffins! Try out something new instead of your same old boring muffin recipe. It is quick and easy to prepare and is sure to please.
Butternut Squash, Cranberry and White Chocolate Muffins
Yield: 1 dozen muffins
Prep Time: 15 minutes
2 cups flour
½ cup brown sugar
2 tsp baking powder
¼ tsp baking soda
2 tsp cinnamon
½ tsp ground ginger
1 cup dried cranberries
½ cup white chocolate chips
1 ½ cups butternut squash puree
½ cup maple syrup
½ cup almond milk
1/3 cup applesauce
Preheat oven to 350*F. Place one dozen muffin cup liners into muffin tins or oil muffin tins and set aside. In large mixing bowl, mix together all dry ingredients. In separate mixing bowl, mix together all wet ingredients. Pour wet ingredients into dry ingredients and fold together using a rubber spatula. Mix until just combined. Do not overmix as the muffins will become tough. Spoon muffin batter into the prepared tins and spilt evenly. Place muffins into preheated oven and bake for 20 minutes or until golden brown. Check muffins with a toothpick to ensure doneness. Toothpick must come out clean from muffin. Once baked allow to cool on a wire cooling rack. Enjoy!
- Butternut squash puree is best prepared by roasting the squash in the oven. Once soft, scoop the flesh into a bowl and mash with a potato masher.
- Pumpkin can be substituted for the butternut squash puree.
- Regular milk can be substituted for the almond milk.
- These muffins freeze extremely well. Pull them out as needed.
Melissa Hryb is the chef at Marion Street Eatery, where she specializes in hearty comfort food with a twist.
Follow her on Twitter @MarionStreetEat or Instagram @MarionStreetEatery