Winter Squash Muffins Recipe

4.5 2 2
Winter Squash Muffins Recipe
Winter Squash Muffins Recipe photo by Taste of Home
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Winter Squash Muffins Recipe

Read Reviews
4.5 2 2
Publisher Photo
Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1-1/3 cups whole wheat flour
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup pureed cooked winter squash
  • 1/2 cup buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Winter Squash Muffins in Light & Tasty October/November 2006, p32

Nutritional Facts

1 each: 144 calories, 5g fat (3g saturated fat), 28mg cholesterol, 218mg sodium, 25g carbohydrate (13g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1-1/3 cups whole wheat flour
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup pureed cooked winter squash
  • 1/2 cup buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted
  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
  2. Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Winter Squash Muffins in Light & Tasty October/November 2006, p32

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MY REVIEW
scrapo User ID: 2908723 146148
Reviewed Jan. 30, 2011

"Used others suggestions to add the clove & nutmeg and they turned out delicious! Used acorn squash ~ they were very moist, my 1 year old gobbled them up!"

MY REVIEW
PastorsWife7 User ID: 884194 160689
Reviewed Oct. 29, 2010

"These were very good but I would like a bit more spice to mine. Next time I'll try adding some nutmeg & maybe some cloves. Overall though, I really like these especially with the whole wheat flour. Great way to use up the leftover cooked squash."

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