Butternut Squash (or Pumpkin) Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Breads, Pumpkin | 3 | Loaves | |
INGREDIENTS
| 2 | c | White sugar |
| 1 1/2 | c | Vegetable oil |
| 4 | Eggs | |
| 1 | t | Vanilla |
| 1 | t | Lemon zest, finely minced |
| 1 | c | Cooked butternut squash |
| puree approximately one | ||
| small squash | ||
| 1 | c | Unsweetened applesauce |
| 3 1/2 | c | All-purpose flour |
| 2 | t | Baking powder |
| 2 | t | Baking soda |
| 2 | t | Cinnamon |
| 1/4 | t | Ginger |
| 1/8 | t | Salt |
| 1 | c | Dates, loosely packed |
| plumped dried and | ||
| chopped | ||
| 1 | c | Yellow raisins, plumped and |
| drained | ||
| 1/2 | c | Finely chopped walnuts |
INSTRUCTIONS
This combination of mellow butternut squash puree, applesauce, and chopped whole dates and yellow raisins makes for a unique and most toothsome dessert mini loaf. Few can identify the medley of flavors but they suit Thanksgiving to a "T". You can also use mashed sweet potato to replace the butternut squash. Preheat oven to 350 F. Generously grease 3 small loaf pans (8 by 4 inch) or 12-16 mini loaf pans. Flatten out some muffin liners into mini loaf pans, if desired. In a large bowl, blend the sugar, oil, eggs, squash puree, applesauce, vanilla, and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly and add nuts and dates. Spoon batter into prepared loaf pans. Bake until loaves test done (a cake tester inserted into the centre will come out almost clean). 40-45 minutes for larger loaf, 25-35 minutes for mini loaves. from the WWW MM-format by Petra <phildeb@gmx.net> Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Sep 26, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 2012
Calories From Fat: 1155
Total Fat: 131.4g
Cholesterol: 248mg
Sodium: 1841.8mg
Potassium: 1582.1mg
Carbohydrates: 185.3g
Fiber: 18.9g
Sugar: 50.1g
Protein: 35.3g