Recipes and Cooking Curried Squash Muffins 4.2 (5) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 25 mins Bake Time: 20 mins Cool Time: 5 mins Total Time: 50 mins Yield: 16 muffins Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ½ cup white whole wheat flour 2 teaspoon baking powder 2 teaspoon ground cinnamon 1 teaspoon curry powder ½ teaspoon salt ½ teaspoon cayenne pepper (optional) ½ cup butter, softened ½ cup packed brown sugar 1 cup mashed roasted butternut squash or 1 cup frozen cooked winter squash, thawed ¼ cup finely chopped crystalized ginger 1 egg 1 teaspoon vanilla ⅓ cup vanilla soy milk Powdered sugar (optional) Directions Preheat oven to 350°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. 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. Spoon batter into prepared muffin cups, filling each about two-thirds full. 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. Rate it Print Nutrition Facts (per serving) 141 Calories 6g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 141 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 28mg 9% Sodium 171mg 7% Total Carbohydrate 20g 7% Total Sugars 7g Protein 2g Vitamin C 3mg 15% Calcium 70.7mg 5% Iron 1.3mg 7% Potassium 138mg 3% Folate, total 20.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.