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
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