Simple but tasty menu Butternut Squash Pecan Muffins :: Best Family Recipes
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| Butternut Squash Pecan Muffins |
"Warmly spiced butternut squash cakes make you stay up for fall. To make it less complicated, you may use frozen cubed butternut squash."
Ingredients :
- 1/2 pound butternut squash, cubed
- 1/2 cup white sugar
- half cup all-reason flour
- half cup complete wheat flour
- half of cup wheat bran
- 2 teaspoons baking powder
- three/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon floor cardamom
- 1/4 teaspoon floor megastar anise
- 1/4 teaspoon floor allspice
- three/4 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 cup crushed pecans, or to flavor
- three tablespoons brown sugar, or to flavor
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H10M |
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- Preheat the oven to 350 ranges F (one hundred seventy five stages C). Spread butternut squash over a baking sheet.
- Bake inside the preheated oven until gentle, about 25 minutes. Remove and permit cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
- Combine white sugar, all-reason flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, celebrity anise, and allspice in a huge bowl.
- Mix milk, egg, and oil in some other bowl. Mash cooled squash with a fork; blend into the milk mixture. Pour over flour mixture and fold till blended.
- Scoop 1/three of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
- Bake till a toothpick inserted into the middle of a muffin comes out easy, approximately 20 minutes.
Notes :
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