Butternut Squash Muffins!
These muffins are so good! Seriously, they are the best muffins I have ever made. No joke! They look a lot like pumpkin muffins, but taste completely different - more reminiscent of honey+molasses. Not only do they taste amazing, they are also pretty to look at.
I made a batch a few weeks ago and my family assumed they were pumpkin muffins. Naseem ate one, and asked, "Are these pumpkin muffins?" I gleefully replied they were butternut squash. Naseem shrugged (as only Naseem can!) and ate another. If that isn't an endorsement, I don't know what is. The next day I took one to a butternut squash loving coworker. Her reply: "Those are freakin' delicious!"
|I love the texture and chunks of butternut squash in these muffins.|
Do yourself a favor and bake these muffins!
Butternut Squash Muffins adapted slightly from Tarlet Sweets
For butternut squash puree
1 large butternut squash, halved lengthways and scraped of seeds
|Make sure to completely cover the batter with the streusel!|
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
After you have waited a few minutes, cut one open and apply a generous pat of butter. You're welcome!☺