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Last week I told you about my need to cook up some butternut squash. Besides some familiar recipes that I already had, I had been searching the web for some new recipes to try. One that I came across was this muffin recipe from Bon Appetit. I decided to make that recipe that very day! It was love at first bit.
When I read through the recipes, I found that I didn't have all of the exact ingredients that I needed to make the muffins. So, I decided to make a few changes so that I didn't have to run to the store. Here are a few things that I did:
To grate the squash, I found that the easiest thing to do was to use my food processor using the large grater side of the grating blade.
So, you can click to Bon Appetit and use their exact recipe, or you can use my variation on the card below. Just click the card to get a printable pdf.
Oh! And one more thing? I also didn't add the pecans to the recipe. I am not a big nut eater, and I think pecans are basically forpecan pie. But, you can put them in if you want to do that, of course.
As you can tell, this recipe is not low fat, between the butter, the coconut cream and the whole milk. The flavor and unctuousness shines through when you eat a warm muffin right out of the oven. But, the butternut squash in these are a great way to sneak a vegetable into your diet.
Other delicious muffin recipes:
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!