Fran's Butternut Squash Muffins
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
58
Spice
39
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
White Sugar1 cup
Whole Milk1 tsp
Baking Soda1.5 cups
Flour (self-rising)Directions:
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
2
Bring water to a boil
3
Add butternut squash, cover, and steam until tender, about 25 minutes
4
Mash squash with a potato masher in a bowl and cool to room temperature
5
Preheat oven to 350 degrees F (175 degrees C)
6
Grease 15 muffin cups or line with paper muffin liners
7
Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes
8
Beat in eggs, 1 at a time, until mixture is foamy
9
Pour milk slowly into butter mixture while beating
10
Fold mashed squash, baking soda, and nutmeg into butter mixture
11
Fold flour into squash mixture, folding from the bottom of the bowl to the top
12
Pour batter into prepared muffin cups
13
Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes