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 way to sneak healthful veggies in my children's nutrients. These additionally make splendid cupcakes and my babies love them."

Ingredients :

• 1 pound butternut squash, peeled and cubed
• half cup butter, softened
• half cup white sugar
• three eggs, room temperature
• half cup complete milk
• 1 teaspoon baking soda
• floor nutmeg to taste
• 1 half cups self-growing flour

Instructions :

Prep : 15M	Cook : 15M	Ready in : 1H

• Place a steamer insert into a saucepan and fill with water to simply under the lowest of the steamer. Bring water to a boil. Add butternut squash, cover, and steam till soft, about 25 mins. Mash squash with a potato masher in a bowl and funky to room temperature.
• Preheat oven to 350 stages F (175 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 till fluffy, three to five minutes. Beat in eggs, 1 at a time, until aggregate is foamy. Pour milk slowly into butter aggregate while beating.
• Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash combination, folding from the bottom of the bowl to the pinnacle. Pour batter into organized muffin cups.
• Bake truffles in the preheated oven until a toothpick inserted inside the center of a muffin comes out smooth, 18 to 20 mins.

Notes :

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