Butternut Squash Cornbread Muffins Recipe

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Butternut Squash Cornbread Muffins

Shelia Tucker


We like cornbread with a lot of dishes , I get tired sometimes of just plain cornbread, so this is another way to Jazz it up a bit. this has a slightly sweet taste and the Squash makes a good combo, with the cornmeal . This recipe is from Publix - Aprons cook book .

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makes 12 muffins


15 Min


15 Min




non - stick cooking spray
1 1/3 c
all purpose flour
1 c
yellow cornmeal
2 Tbsp
1 Tbsp
baking powder
1 pkg
fast acting active dry yeast
1 tsp
1/4 tsp
ground allspice
egg ( lightly beaten )
1 c
1 medium
butternut squash ( for the 1/2 cup of butternut squash puree )
1/3 c
canola oil
butter for muffin ( opt. )
12 cup muffin pan

Directions Step-By-Step

To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .

About this Recipe

Course/Dish: Muffins, Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy