Winter Squash Muffins With Raisins And Spice Recipes

SPICED SQUASH MUFFINS

Steps:

• 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PERFECT BUTTERNUT SQUASH MUFFINS

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.

WINTER SQUASH OATMEAL MUFFINS

Steps:

• Whisk together sugar and wet ingredients.
• Add dry ingredients and combine.
• Fold in raisins and nuts.
• Use 1/4 C to measure evenly into muffin tin.
• Bake at 350 for 20-30 min or until toothpick tests clean.

SPICED BUTTERNUT SQUASH MUFFINS

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.

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

WINTER SQUASH MUFFINS WITH RAISINS AND SPICE

Steps:

• Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
• In a small bowl, sift all the dry ingredients together.
• In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
• Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
• Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
• Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!