Over the holiday break I made another butternut squash pie. I was home in Juneau, so I made it for dinner at my mom’s request. We are having some family friends over, so it will be fun to see if they like the pie.
The squash that I used to make the pie was HUGE, so there was a lot of leftovers. I decided to make some muffins with the leftovers, since muffins are easy to give away, and are a great snack. I did have an issue with this recipe. I hand mix when I bake, and so I had trouble getting the butter to mix in properly. I think next time I will try melting it before mixing it in and see what it does.
Recipe: Butternut Squash Muffins
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 cup milk
1 cup pureed cooked winter squash
1/2 cup butter or margarine, softened
2 eggs, lightly beaten
In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350 degrees F for 20-22 minutes.
Modifications: Honestly, I just throw everything together and mix. I don’t like to do the whole thing where you mix the dry ingredients separate and then add it to the wet. I also added a splash or so of vanilla, and probably about half a cup more squash.