In an effort to diversify our muffin recipe offerings, farmer John explains how he makes Butternut Squash Muffins. As the perfect food, muffins sometimes help sustain the farmers through many farm tasks.
- 3 cups all-purpose flour
- 2 tsp. Baking Soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- Pinch Salt
- 3/4 stick of butter or an entire stick of butter
- 2 eggs, beaten
- 1 cup sugar
- 2 tsp. vanilla
- 3 cups butternut squash (typically from a medium-small butternut)
- 2 tbsp. finely chopped fresh ginger (optional)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
1. Place a halved medium-small butternut squash in a 1/4 inch of water face down in a baking dish, cover with aluminum foil and bake for 25-30 minutes, or until soft. Remove from oven and cool.
2. In a small bowl, mash up the butternut squash with a spoon and set aside. To shorten the muffin prep time, I usually prepare the butternut squash in advance.
3. In a small frying pan, melt the butter, and be careful not to burn it. Set aside to cool.
4. In a large bowl, combine all of the dry ingredients. Mix well with a fork.
5. In another large bowl, beat two eggs. Add the sugar, the vanilla and the butternut squash purée. Mix well with a fork. Then pour in the melted butter and stir until well combined. Since the melted butter may still be warm, add it last to prevent it from cooking the egg. Mix in the chocolate chips & walnuts.
6. Immediately, pour the wet ingredients into the dry ingredients and mix well.
7. Grease two muffin tins with a little bit of vegetable oil. Fill each spot about 3/4 full with the muffin batter. If you run out of batter, fill the remaining spots 1/2 full with water. This will prevent the oil from burning in the oven.
8. Bake at 350 degrees for about 20-25 minutes or until dark golden brown. Remove from oven and set muffins on cooling rack. Then eat!