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Butternut Squash Muffins |
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Butternut Squash Muffins


March 1, 2013 by BettyCupcakes

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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…

Butternut Squash Muffins (2)

Butternut Squash Muffins (5)

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.

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