Fran's Butternut Squash Muffins
You can never have too many breakfast recipes, so give Fran's Butternut Squash Muffins a try. This recipe makes 15 servings with 167 calories, 3g of protein, and 8g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, butter, eggs, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Gluten Free Butternut Squash Pistachio Bars, Baked Butternut Squash and Parsnips, and Butternut Squash and Apple Soup.
Instructions
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy.
Pour milk slowly into butter mixture while beating.
Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top.
Pour batter into prepared muffin cups.
Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.