SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Curried Squash Muffins

Yield: 16 muffins
Prep 25 mins Bake 350°F 20 mins Cool 5 mins
Curried Squash Muffins
Ingredients
  • 1  cup  all-purpose flour
  • 1/2  cup  white whole wheat flour
  • 2  teaspoons  baking powder
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  curry powder
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  cayenne pepper (optional)
  • 1/2  cup  butter, softened
  • 1/2  cup  packed brown sugar
  • 1  cup  mashed roasted butternut squash or 1 cup frozen cooked winter squash, thawed
  • 1/4  cup  finely chopped crystalized ginger
  • 1  egg
  • 1  teaspoon  vanilla
  • 1/3  cup  vanilla soy milk
  •  Powdered sugar (optional)
Directions

1. Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon, curry powder, salt, and cayenne pepper (if using); set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Add squash, ginger, egg, and vanilla; beat until combined. Alternately add the flour mixture and soy milk to squash mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full.

4. Bake in the preheated ove about 20 minutes or until muffin tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle lightly with powdered sugar. Serve warm.

Nutrition Facts (Curried Squash Muffins)
  • cal. (kcal) 141,
  • Fat, total (g) 6,
  • chol. (mg) 28,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 2,
  • vit. A (IU) 1603,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 171,
  • Potassium (mg) 138,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe