Last week I posted on Facebook about these butternut muffins. I had this butternut squash sitting here burning a hole in my apron pocket, and I knew maple flavor would be a great match. Put 2 and 2 together and this recipe was born. I know you are all going to think I’m weird, but this was the first time I’ve ever used butternut squash. It won’t be the last though! These muffins were delicious, I especially loved the addition of the maple glaze. I’m a glaze girl, I just can’t help it. :)
In case you are wondering how I cooked these bad boys, I just cut them in half, then turned them a quarter turn and cut them in half again. I put them in the pressure cooker for about 15-20 minutes. Skin peeled right off and I used my immersion blender to puree them. Easy peasy.
This recipe made 24 muffins and 3 mini loaves. Some of my muffin bottoms burned. I know it was because I had both muffin tins as well as the cookie sheet with the loaves on it all in the oven at once. I won’t do that again. Also, look at the weirdness of the muffin shapes LOL Hmm, interesting. The loaves came out looking perfect though, go figure. :-/
If you don’t have mini loaf pans, just make muffins out of that portion. So without further delay…
Vanilla Maple Butternut Muffins
3 1/2 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups pureed butternut squash
1 1/2 cups sugar
1/2 cup light brown sugar
1/2 cup canola oil
1 cup vanilla yogurt
4 egg whites
1/3 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon Mapleine (imitation maple flavor)
1/2 cup powdered sugar, sifted
1/4 teaspoon Mapleine
enough milk to make a glaze (start with 1/2 tablespoon and add a little at a time)
Preheat oven to 350 F. Spray two 12 cup muffin tins and 2-3 mini loaf pans* with Baker’s Joy spray.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and ground cloves.
In a mixer bowl, beat together the butternut puree, both sugars, canola oil, yogurt, egg white, and egg.
With mixer on low, add 1/2 of the flour mixture to the sugar mixture and blend until dry ingredients disappear. Add the milk and both extracts, then the remaining dry ingredients.
Fill muffin cups about 2/3 full as with the loaf pans. Bake for 20-25 minutes. Bake loaf pans separate from the muffins to ensure even baking.
*I believe my mini loaf pans are smaller than standard at 2.5″ x 4.5″
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