Butternut Squash MuffinsThe following recipe can be adapted for any fruit or vegetable. Purees, whole fruits (berries), mashed (bananas), or grated (zucchini) fruits or vegetables would work. The fruit or vegetable and the flavor can vary from muffin to muffin. The flavor could be an extract (i.e. vanilla) or any spice. For Butternut Squash Muffins I used allspice.
Muffins
Adapted from Magic Muffin by Melissa D'Arabian in a pamphlet about using leftover in the November Issue of Food Network Magazine
Whisk together the wet ingredients.
½ cup sugar
½ cup applesauce
2 egg beaten
¾ cup fruit or vegetable
1/3 cup oil
Whisk in wet ingredients.
¾ cup AP flour
¾ cup whole-wheat flour
1 t baking powder
½ t baking soda
Add the 1 t flavor – vanilla extract, almond extract, allspice, ground cardamom, etc.
Fold in 2 handful chocolate chips or nuts. OPTIONAL.
Bake at 375 degrees for 17 minutes for regular muffins and 12-13 minutes for mini muffins.
Muffins
Adapted from Magic Muffin by Melissa D'Arabian in a pamphlet about using leftover in the November Issue of Food Network Magazine
Whisk together the wet ingredients.
½ cup sugar
½ cup applesauce
2 egg beaten
¾ cup fruit or vegetable
1/3 cup oil
Whisk in wet ingredients.
¾ cup AP flour
¾ cup whole-wheat flour
1 t baking powder
½ t baking soda
Add the 1 t flavor – vanilla extract, almond extract, allspice, ground cardamom, etc.
Fold in 2 handful chocolate chips or nuts. OPTIONAL.
Bake at 375 degrees for 17 minutes for regular muffins and 12-13 minutes for mini muffins.
No comments:
Post a Comment