Butternut Squash muffins
Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.
INGREDIENTS:
- 1 cup butternut squash puree
- 2 eggs, large
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon ginger extract
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ground cloves
- 1/4 teaspoon ground all-spice
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center comes out clean.
Yield: 16-18 muffins