Ginger-Squash Muffins

By Julie Van Rosendaal on November 28, 2016

 

Trying to get more veggies into your family's diet? Turns out winter squash - think butternut, acorn and hubbard - make a pretty fantastic addition to a batch of muffins. Grate it raw, like carrots - the trunk end of butternut is the easiest to peel and handle - and it melts right into the batter. Try it in cakes and quickbreads, too - and if you have too much to use, grate and freeze in ziplock bags for baking days down the road.

Ginger-Squash Muffins

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup canola oil
2 large eggs
1 Tbsp grated fresh ginger
1 tsp vanilla
1 1/2 grated raw winter squash, such as butternut or pumpkin
1 cup plain yogurt
1/2 cup chopped walnuts, pecans, raisins, dried cranberries, or a combination of dried fruit and nuts

Preheat the oven to 400°F and line a 12 cup muffin tin with paper liners.

In a large bowl, stir together the flour, brown sugar, baking soda, cinnamon and salt.

In a smaller bowl, whisk together the oil, eggs, ginger and vanilla. Add the oil mixture, grated squash and yogurt to the dry ingredients and stir with a spatula until almost combined; add the nuts and/or dried fruit and stir just until the batter is blended.

Pour the batter into the prepared muffin cups, filling them almost full. Bake for 20-25 minutes, until golden and springy to the touch.

Makes 1 dozen muffins.


By Julie Van Rosendaal| November 28, 2016

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