Ok, here it is--finally! The delicious butternut squash muffins! These are easy to make vegan, fat free, and whole wheat. You can make them non-vegan by using real eggs as well. I swiped Jamie Oliver's muffin recipe and tinkered around with it till I lowered the sugar and made it fat-free.
Note: The recipe calls for fresh squash, but I always use frozen because I'm in a hurry. I've used canned before, and it's ok, just a little on the heavy side. If you use fresh, I recommend you chop it up and boil for 5 minutes to soften.
Butternut Squash Muffins
14 ounces butternut squash, skin on, deseeded and roughly chopped or frozen cubed, boiled for 5 minutes.
1 1/4 cups light soft brown sugar
4 large eggs, or equiv. of Ener-G brand egg replacer
¾ cup unsweetened applesauce
Pinch of sea salt
2 1/2 cups white wheat flour (King Arthur makes this kind, or you can mix 1 ¼ cup all purpose + 1 ¼ cups whole wheat)
2 heaping teaspoons baking powder
Handful of walnuts, chopped (optional)
1 teaspoon ground cinnamon
Preheat oven to 350*
Whiz up your squash, sugar, eggs, and applesauce in the blender, then set aside.
Mix your drys.
Slowly add your drys to the wets (squash mixture). Be sure you do not OVERMIX! Just mix till incorporated.
Pour into greased muffin pan—I have a pan that makes 12 big muffins, and I just fill them up to the top and it uses all the batter.Bake 20-23 minutes. Cool in the pan for 5 minutes, then pop them out.
