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Recipes - Butternut Squash Muffins

Recipe Name

Butternut Squash Muffins

Submitted by LSanford
Recipe Description These Butternut Muffins were a bit of a gamble. I had some butternut squash puree leftover from making my Butternut Squash Pie, and some blended tofu from making my Mango Pie and I wondered why I couldn't just marry these two into a blissful breakfast food . And just like that, these delicious muffins were born. These Butternut Squash Muffins are great breakfast material. Or pre-breakfastmaterial, or even brunch material. They are made with whole wheat, include a veggie, and pack a protein punch with the tofu. How much more can you ask of a muffin?
Quantity 1 Quantity Unit muffin tin Servings  
Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner

Butternut Squash Muffins
Amt. Measure Ingredient
cupswhole wheat pastry flour
teaspoonbaking soda
cup, cubesSquash, butternut, puree
blocktofu (block 1lb)
cupmilk, almond/rice or soy
tablespoonoil, canola
tablespoonsflaxseed meal
cupraw sugar
Sequence Step
1Mix together the flour, baking powder, baking soda and salt in a large bowl.
2Blend the non-dairy milk with the tofu until it''''s a smooth mixture.
3In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
4Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.
5Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
6Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time.
7To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
8Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.

Butternut Squash Puree
Amt. Measure Ingredient
cups, cubes3 1/2 -4 # butternut squash peeled, seeded, & cut into 1" cubes (3 Lb squash)
tablespoonVegetable Oil
Sequence Step
1Take one 3 ½ to 4 pound butternut squash. Peel the squash, remove the seeds, and dice into 1-inch cubes. Winter squashes have a hard skin, so be sure you use a sharp knife or a good peeler.
2Roast the butternut squash cubes, mixed with 1 tsp oil, in a 400° F oven for 40 minutes or until the pieces are tender enough that a fork runs through the center easily.
3Let the roasted squash cool to room temperature, then place in a food processor and process into a very smooth, silken puree.

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