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butternut squash breakfast muffins

review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

I made these using dried cherries (because I didn't gave any cranberries) which made a delicious muffin. If your looking for something light and fluffy pass this recipe on by but if you want something healthy and substantial you've found the right recipe. From: http://simpledailyrecipes.com/

►
yield serving(s)
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For butternut squash breakfast muffins

  • ROASTING THE SQUASH
  • 1
    small (7 inch long) butternut squash
  • canola oil
  • THE MUFFINS
  • 1 1/4
    roasted butternut squash, mashed smooth
  • 1/2 c
    all natural applesauce
  • 1/4 c
    orange juice
  • 1/4 c
    plus 1 tablespoon water
  • 2 Tbsp
    ground flaxseed (or 2 eggs substitute — if you use eggs, omit the 1/4 cup plus 1t water)
  • 1 c
    whole wheat flour
  • 1 c
    old fashion oats, coarsely ground
  • 1/2 c
    brown sugar
  • 1/2 c
    old fashion oats, left whole
  • 1 tsp
    pumpkin pie spice
  • 1 tsp
    baking soda
  • 3/4 tsp
    salt
  • 1 c
    chopped pecans
  • 1/4 c
    dried cranberries, rehydrated in warm water
  • 1/4 c
    golden raisins, rehydrated in warm water

How To Make butternut squash breakfast muffins

  • 1
    Roasting The Squash: Preheat oven to 400F degrees.
  • 2
    Use whatever nonstick pan you have that will fit the squash. Pour a tablespoon oil in the pan to create a thin film.
  • 3
    Cut the butternut squash in half, scoop out the seeds (save them for roasting later if you like), and place each squash half flesh-side down.
  • 4
    Bake squash until VERY tender, 25 to 35 minutes. Allow to cool enough to handle.
  • 5
    The skin will then easily come off without a fuss.
  • 6
    Making The Muffins: Set oven to 350ºF degrees. Grease and flour a 12-count muffin pan.
  • 7
    Place the cranberries and raisins in a microwave safe bowl and cover with warm water. Microwave on HIGH for 1 minute. This is a speedy way to rehydrate the dried fruit. Drain off the water from the dried fruit. The rehydrated fruit won’t burn when it’s exposed at the top of the baked goodies.
  • 8
    In a small bowl, stir together all the wet ingredients. If using ground flaxseed as an egg substitute, allow wet mix to set for 5 minutes. Ground flaxseed thickens up like a beaten egg.
  • 9
    Run that first cup of old fashion oats in a 1 cup food processor until it’s ground to a coarse cornmeal consistency.
  • 10
    In a large mixing bowl, combine ALL the dry ingredients, along with the pecans, rehydrated cranberries and raisins. Mix well.
  • 11
    Always adding the wet ingredients to the dry ingredients, use a rubber spatula and fold the wet into the dry ingredients. Do not over mix here. Go slowly allowing the flour a chance to absorb the moisture. Make sure all the flour is moisten.
  • 12
    Use either a 2 inch scooper or a large spoon to fill the muffin pan. Fill each muffin cup to the top. These are dense muffins so you can sorta heap the batter.
  • 13
    BAKE for 20-25 minutes.
  • 14
    No matter how you slice it, this is a VERY GOOD breakfast to take on the go or sit down and enjoy with your morning cup of Joe.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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