Butternut Squash Apple And Hazelnut Muffins Recipes

PERFECT BUTTERNUT SQUASH MUFFINS

Perfect Butternut Squash Muffins image

Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.

Provided by cezeigler

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 17

Ingredients

1 small butternut squash
3 eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins
¼ cup chopped walnuts

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g

BUTTERNUT SQUASH APPLE BAKE

Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

BUTTERNUT SQUASH, APPLE, AND HAZELNUT MUFFINS

Butternut Squash, Apple, and Hazelnut Muffins image

For an antioxidant boost, add 1 cup frozen blueberries and bake these gluten-free muffins an additional 5 minutes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 17

Ingredients

1/2 small butternut squash, peeled, seeded, and diced (3 cups)
3/4 cup superfine brown rice flour
1/2 cup millet flour
1/2 cup hazelnut flour
1/2 teaspoon fine-grain sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 large eggs
1/2 cup light brown sugar
1/4 cup cane sugar
1/3 cup coconut oil, melted
1 teaspoons pure vanilla extract
1/2 teaspoons grated lemon zest
1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
2 tablespoons chopped hazelnuts

Steps:

Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 212 g, Cholesterol 53 g, Fat 10 g, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 236 g

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