March 1, 2013 by BettyCupcakes
Yesterday was a whirlwind that ended with spaghetti squash + my go-to ragu (recipe coming soon), a hearty scoop of Brigham’s Big Dig ice cream, three offers on our house, and one accepted offer. I can’t even begin to process how excited/nervous/blessed I am right now.
Thankfully, I’m pretty much never too nervous to eat. In fact, if I ever lose my appetite, y’all better call a priest because the end is near.
These butternut squash muffins require a little extra work, they are totally worth it. You can find the original recipe found here at Daily Garnish. Bonus- if you have any leftover roast butternut squash, it’s delicious topped with marinara sauce. A true Sammy favorite- my pseudo-Italian loves his red sauce.
I did make a few changes. I used all whole wheat flour, rather than a white/whole wheat blend. Rather than making a loaf, I made 10 muffins and baked them at 375 for 25 minutes. I adjusted the spices to suit what I had in the cupboard: 1 teaspoon cinnamon and 2 teaspoon pumpkin pie spice.
The 10 muffins quickly became 9 when I polished off one right out of the oven. Then I split
1 2 with Sammy for a snack and that left 7. Nick got home from work and needed a snack. Only 6 muffins remaining. Morning came and I crumbled one up in my yogurt and shared part of it with Sam and Nick had one with coffee and took one as a snack.
And then there were 3…
Any tips for not going crazy while trying to move with a kiddo and a crazy labradoodle?
What is your favorite kind of muffin? Mine is probably banana- a classic.