Butternut Squash Cornbread Muffins Recipes

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BUTTERNUT SQUASH CORNBREAD



Butternut Squash Cornbread image

One secret ingredient takes this easy-to-make cornbread to the next level.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 pouch (4 oz) butternut squash purée
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

Steps:

  • Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.
  • In medium bowl, mix all ingredients until blended. Spread in pan.
  • Bake 16 to 18 minutes or until light golden brown. Serve warm.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

SQUASH CORNBREAD



Squash Cornbread image

Enjoy the fresh flavor of summer squash with this moist and hearty cornbread. This is good enough to eat by itself! -Marlene A. Huffstetler, Chapin, South Carolina

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

5 medium yellow summer squash (about 2 pounds), chopped
2 packages (8-1/2 ounces each) cornbread/muffin mix
4 large eggs, lightly beaten
2/3 cup 4% cottage cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

PERFECT BUTTERNUT SQUASH MUFFINS



Perfect Butternut Squash Muffins image

Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.

Provided by cezeigler

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 17

1 small butternut squash
3 eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins
¼ cup chopped walnuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
  • Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
  • Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
  • Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
  • Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g

SPICED BUTTERNUT SQUASH MUFFINS



Spiced Butternut Squash Muffins image

These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.

Provided by Lindsay Ho

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

½ pound peeled, seeded and cubed butternut squash
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
¼ teaspoon salt
2 teaspoons pumpkin pie spice
¾ cup milk
1 egg, beaten
1 tablespoon butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  • In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
  • In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
  • In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
  • Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Nutrition Facts : Calories 121 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 1.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 128.5 mg, Sugar 9.6 g

BUTTERNUT SQUASH CORNBREAD MUFFINS



Butternut Squash Cornbread Muffins image

We like cornbread with a lot of dishes , I get tired sometimes of just plain cornbread, so this is another way to Jazz it up a bit. this has a slightly sweet taste and the Squash makes a good combo, with the cornmeal . This recipe is from Publix - Aprons cook book .

Provided by Shelia Tucker

Categories     Other Breads

Time 30m

Number Of Ingredients 14

non - stick cooking spray
1 1/3 c all purpose flour
1 c yellow cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1 pkg fast acting active dry yeast
1 tsp salt
1/4 tsp ground allspice
1 egg ( lightly beaten )
1 c milk
1 medium butternut squash ( for the 1/2 cup of butternut squash puree )
1/3 c canola oil
butter for muffin ( opt. )
12 cup muffin pan

Steps:

  • 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
  • 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
  • 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
  • 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .

BUTTERNUT SQUASH AND CRANBERRY MUFFINS



Butternut Squash and Cranberry Muffins image

I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic.

Provided by InvisiGyrl

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg, or more to taste
1 cup fresh cranberries, or more to taste
2 cups mashed, cooked butternut squash
4 large eggs, lightly beaten
½ cup coconut oil
½ cup safflower oil
1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  • Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 61.8 mg, Sugar 17.6 g

BUTTERNUT SQUASH CORNBREAD



Butternut Squash Cornbread image

This cornbread is moist with a pleasant taste of winter squash. Any winter squash will do, but buttenut really brings this dish to life. Butternut squash is commonly used in South Africa. It is often used in soup/stew or can be cooked on a grill and often used as a mash added to various dishes. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon. If you have a cast iron skillet, use it instead of the loaf pan.

Provided by BakinBaby

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup cornmeal
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter (soft or melted)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons lemon juice
1 cup butternut squash (cooked & pureed)
1/4 cup milk

Steps:

  • Combine corn meal, flour, baking powder, spices & salt.
  • Cream butter, add sugar & beat until light.
  • Add eggs, lemon juice, squash and milk until combined.
  • Gradually add dry ingredient until well combined.
  • Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
  • If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

Nutrition Facts : Calories 244.5, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.1, Sodium 456.6, Carbohydrate 27.8, Fiber 1.6, Sugar 7.2, Protein 4.3

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