Fran's Butternut Squash Muffins

Fran's Butternut Squash Muffins

2
Franfran 0

"I came up with this recipe as a way to sneak healthy vegetables in my children's nutrition. These also make awesome cupcakes and my little ones love them."

Ingredients

1 h servings 158 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
  3. Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
  4. Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
  5. Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
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Reviews

2
  1. 2 Ratings

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I did not care for this recipe.

Easy to make, very moist and tasty. Everyone guessed pumpkin and was surprised when I told them no. I roasted my butternut squash rather than steam it and I will add cinnamon to the mix next tim...