Spiced Squash Muffins
When I created these moist muffins one day with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly... and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch.
-TaeRee Glover
Nelson, Nebraska
SERVINGS
|
12
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 3/4 cup mashed cooked butternut squash
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- TOPPING:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons cold butter
DIRECTIONS
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.