Butternut Squash Cornbread Muffins and an Amazon Giveaway!
Prep time
Cook time
Total time
Butternut Squash Cornbread Muffins are the moistest cornbread muffins ever with a mild, sweet butternut squash flavor. They're a great way to change traditional cornbread, and are delicious served with soup and chili!
Serves: 12 muffins
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons brown sugar*
- 1 cup buttermilk (I used low fat)*
- ⅓ cup canola oil
- ¾ cup butternut squash puree*
Instructions
- Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners, or spray the muffin cavities with cooking spray. Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the egg lightly. Add the brown sugar, buttermilk, canola oil, and puree, and whisk until combined. Pour into the dry ingredients and stir together until just incorporated. Pour into the prepared muffin pan and bake on the middle rack of the oven for 15 minutes or until lightly golden on top and the muffins spring back when gently pressed. Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely, or enjoy warm! Store in an airtight container at room temperature.
Notes
Total time above includes 10 minutes of cooling time.
*If using paper liners, the liners will stick to the muffins if they're not warm. If you microwave them for a few seconds, the paper will come right off.
*Granulated sugar, maple syrup, or honey may be substituted for the brown sugar.
*No buttermilk? Simply place regular milk in a measuring cup with 1 tablespoon of lemon juice and let stand at room temperature for 15-20 minutes. Instant buttermilk!
*I used store bought butternut squash puree for this recipe, which I found at Whole Foods. Alternatively you can cut a butternut squash in half, remove the seeds, and rub with olive oil. Roast cut side down on a baking sheet at 350 degrees for about 45 minutes or until tender, scoop out the flesh, and puree.
Recipe by Flavor the Moments.
*If using paper liners, the liners will stick to the muffins if they're not warm. If you microwave them for a few seconds, the paper will come right off.
*Granulated sugar, maple syrup, or honey may be substituted for the brown sugar.
*No buttermilk? Simply place regular milk in a measuring cup with 1 tablespoon of lemon juice and let stand at room temperature for 15-20 minutes. Instant buttermilk!
*I used store bought butternut squash puree for this recipe, which I found at Whole Foods. Alternatively you can cut a butternut squash in half, remove the seeds, and rub with olive oil. Roast cut side down on a baking sheet at 350 degrees for about 45 minutes or until tender, scoop out the flesh, and puree.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at https://flavorthemoments.com/butternut-squash-cornbread-muffins-amazon-giveaway/