Curried Squash Muffins

4.2
(5)
Curried Squash Muffins
Photo: Scott Little
Prep Time:
25 mins
Bake Time:
20 mins
Cool Time:
5 mins
Total Time:
50 mins
Yield:
16 muffins

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

  • cup vanilla soy milk

  • Powdered sugar (optional)

Directions

  1. 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.

  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 (per serving)

141 Calories
6g Fat
20g Carbs
2g Protein
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.

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