Butternut Squash Muffins With A Citrus Glaze! No Oil Or Butter And They Are Awesome!
What A Great Tasting Muffin!
If you are looking for a quick and easy muffin recipe that may be healthier than most, this butternut squash muffin was designed for you! It is just sweet enough, and so moist, that I am pretty sure your family will give it thumbs up! Butternut squash was on sale, and although I am a fan, the other eaters in my home are not. But I have successfully fooled them! They never need to know that those incredible muffins they just devoured are made with an ingredient they think they hate. My 2 year old grandson said, "Mmmm!" after every bite and finished off an entire muffin. That is alot for that little boy toddler body, but he loved it!
The recipe is a combination of three recipes that I found. Each had elements I liked, but none was exactly what I thought would produce a great taste. Because I have been cooking and baking for too many years, I have always been able to change recipes to suit my tastes, so this muffin recipe is no different.
Homemade Applesauce Is The Best! Try Making It!
Applesauce is a great substitute for much of the oil or butter in a baking recipe, and I wanted to see if I could come up with a muffin that had no oil or butter, and still have texture and be moist. Because I didn't have a jar of applesauce (which would be fine to use in this recipe), I made my own. It is so easy, that once you try it, you may never buy applesauce in a jar again.
Grandma's Best Applesauce:
- 5 or 6 apples, any kind, peeled, cored and chopped into eighths ( I used fuji apples, because they had been on sale this week)
- 1 cup of water
- 1/2 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
Put the chopped apples into a pot with the water. Bring to a boil. Remove from the heat and stir in the brown sugar, cinnamon and nutmeg. Bring to a boil again and allow the mixture to boil until the apples are tender, about 7 to 10 minutes. Stir once or twice. Remove from the heat and allow the mixture to cool a little. The applesauce is great just like this for spooning over a dish of vanilla ice cream or as a side dish with pork chops, but for baking, put the applesauce into your food processor or blender and pulse it a few times. You will end up with real applesauce, just like out of a jar, but it tastes so much better! For baking, I let it come to room temperature.
This recipe makes about 2 cups of applesauce and can be doubled, or tripled with no problem.
It's Muffin Time!
This recipe makes 24 normal-sized muffins.
Grandma' Best Butternut Squash Muffins:
- 2 cups of uncooked butternut squash ( I sliced some of the squash in one inch thick rounds, then chopped each round into quarters. I did not peel it and I used the end that had no seeds. Otherwise, I would have removed the seeds. I put the chopped squash into my food processor and did not allow it to puree; instead, it was in small pieces, looking similar to shredded or grated carrots.)
- 2 eggs, whisked
- 2/3 of a cup of packed brown sugar (I used just a little more the second time, 1 cup)
- 1 cup of milk
- 1 cup of applesauce
- 1 tablespoon of vanilla
- 3 cups of flour
- 4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon (increased to 1 teaspoon the second time)
In one mixing bowl, I stirred together the flour, salt, cinnamon and baking powder until it was well mixed. In a second bowl, I whisked the eggs, then mixed in the brown sugar, vanilla, applesauce, milk and squash. Then, I poured the dry ingredients into the wet, and mixed it by hand. I didn't mix it too much, just made sure that it was well-blended. I used a cupcake tin that makes 12 cupcakes. I sprayed the tin and filled each muffin about two-thirds full.
I baked the muffins for 22 minutes at 375 degrees. The muffin tops were slightly browned and when a knife inserted in the middle of one of the muffins came out clean, I knew they were done. I allowed them to cool about 5 minutes, then removed them to a baking rack. I wiped out the pan with a paper towel, resprayed it and filled the tin again for the second batch of muffins.
A Citrus Glaze Is Perfect For These Muffins!
I always have lemons in the house, but I also had some tangerines hanging around, so decided to use them in the glaze, as well.
Tangerine Lemon Glaze:
- 1 lemon, zested and juiced
- 1 tangerine, zested and juiced
- 1 1/2 to 2 cups of powdered sugar
In a small bowl, measure in the powdered sugar. Add the zest and the juice. Mix together with a spoon. I spooned this over the warm muffins and it dripped down the sides. It took about an hour for the glaze to completely dry. The glaze could also be spread across the tops of cooled muffins with a spatula.
Let Me Know If You Like These!
Leave me a comment and let me know if you like these muffins. As for freezing them, I think they will be fine, but am not sure. There are none left to freeze...
UPDATE: Froze these the second time, and they froze great! They were moister than the fresh muffins.
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