Butternut Pecan Muffins
Because of these muffins, I have put another butternut squash on my list for my next grocery foray. They are SO darned tasty, and extra-specially with butter and honey on a cooled muffin. Yum. Props to Jamie Oliver for the inspiration on this one.
Ingredients
- 1/2 of a large roasted butternut squash*
- 1 cup sugar (or a little more if you like really sweet - I like to ‘save room’ for honey on top)
- 4 large eggs
- a little bit of vanilla extract
- 1 Tbsp of molasses
- 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon, and maybe a little nutmeg, and some cardamom
- approx 3/4 cup chopped pecans (as you like it)
- 3/4 cup melted butter, or extra-virgin olive oil, or combo
Instructions
- Preheat the oven to 350F. Line your muffin tins with paper cups.
- In a large bowl, mash up your roasted squash with a fork.
- Beat in the eggs, and then the sugar, vanilla and molasses.
- In another bowl, sift together the flour, salt, baking powder, and cinnamon.
- Gently mix dry ingredients into wet, adding the butter/oil, and finally the pecans until just combined.
- Fill your muffin tins and bake in the preheated oven for 20 to 25 minutes. Check to see whether they done - if the insides are still sticky, put them back in for a little longer.
- Remove from the oven turn the muffins out to cool on a wire rack.
*Note: I am presuming here that you have already roasted your squash before you start this recipe. I always wash, cut off the stem top, then slice the long way. Scoop out the seeds and save for later roasting. Roast the two halves on a baking sheet at 350F for about 30-40 minutes - keep an eye on them and take them out when they are starting to get golden. Scrape out the roasted flesh once it has cooled. I like to put 1 1/2 to 2 cups of roasted squash into ziplocks and freeze for later baking (this is a good recipe-sized amount). Then I have it when I want it! Alternatively, you can use a can of squash from the store.
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