Wednesday, February 29, 2012

Butternut Squash Muffin/Cupcake Recipe

A special thanks to PonyChops for this recipe/idea!

When the weather is ugly and chilly, I find myself purchasing root vegetables and large gourds at the grocery store. Then I watch them rot in my kitchen. However, the butternut squash I bought back in December was still going strong without even a hint of decomposing! How lucky then, that PonyChops recommended a way to use him tastily.

So, I went to her post here and scratched my dumb little a'murician head. How will I measure grams??

So, I said to myself, either google search it, or just do what you do best, eff it up. And that, I did.

However, when one has cream cheese icing, it is hard to be disappointed in a baked good.

So, my biggest problem was that they puffed up only a little, because I didn't add enough baking soda (couldn't find my 1/2 teaspoon) and I added one too many eggs (and I'm not sure why... that wasn't even measured in grams). I also omitted the honey. I wanted to be on the side of muffin, rather than cupcake.

Here's what I did (as in SHOULD have done.) Seriously though, density aside, these things are a really yummy way to use squash!

1 butternut squash
2 eggs
1/2 cup butter (1 stick), melted
1/2 cup white sugar
1/2 brown sugar
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice seasoning
1 container (8 oz) cream cheese
1 tsp van.
1 cup powdered sugar

First, heat oven to 350 degrees. Cut squash in half (discarding seeds) and lay in in a baking dish with an inch of water, cut side down. Bake 45-60 mins.

Using an oven mitt, hold the squash and scoop out its innards into a bowl. Add sugars, eggs, butter and spices. Use a handheld mixer and blend until smooth.

Add baking soda, salt and flour and mix another 45 seconds until blended well.

Spray muffin tin or place liners in.
Fill to 3/4 full. I used all of the mixture between the 12 muffins.

Place in oven for 20 mins at 350 degrees.

While baking, heat cream cheese for 30 seconds in the microwave, mix in other ingredients with handheld until smooth and place icing in fridge to cool.

Cool muffins for 30 minutes before icing.

TA DA! I've already had 3. Don't worry. Squash= Healthy.

1 comment:

  1. Yayyy glad you liked them! I'm a bit addicted to adding vegetables to my cupcakes now, it makes me feel a little less guilty for eating lots of them!xx


I love hearing from you! No need to be shy.