BCL - Fran's Butternut Squash Muffins So Tasty
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| Fran's Butternut Squash Muffins |
"I got here up with this recipe as a manner to sneak wholesome greens in my kid's nutrients. These additionally make amazing cupcakes and my babies love them."
Ingredients :
- 1 pound butternut squash, peeled and cubed
- half cup butter, softened
- 1/2 cup white sugar
- 3 eggs, room temperature
- half cup complete milk
- 1 teaspoon baking soda
- ground nutmeg to flavor
- 1 half of cups self-rising flour
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 1H |
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- Place a steamer insert into a saucepan and fill with water to just underneath the bottom of the steamer. Bring water to a boil. Add butternut squash, cowl, and steam until gentle, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
- Preheat oven to 350 degrees F (one hundred seventy five tiers C). Grease 15 muffin cups or line with paper muffin liners.
- Beat butter and sugar together in a bowl with an electric powered mixer until fluffy, three to 5 minutes. Beat in eggs, 1 at a time, till aggregate is foamy. Pour milk slowly into butter aggregate at the same time as beating.
- Fold mashed squash, baking soda, and nutmeg into butter combination. Fold flour into squash aggregate, folding from the lowest of the bowl to the top. Pour batter into organized muffin cups.
- Bake muffins in the preheated oven till a toothpick inserted inside the center of a muffin comes out smooth, 18 to twenty mins.
Notes :
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