Whole Wheat Squash and Ginger Muffins
I bought a small butternut squash with a recipe in mind and a day or so passed and the recipe eluded me for a week. I kept saying to myself: “What did I want to make with this again?” Frustrated with my bad memory I flipped through my kitchen aid recipe book and stumbled upon a ginger-squash muffin recipe that looked really great.
I decided to give up on trying to remember why I wanted the butternut squash in the first place and embrace this muffin recipe.
I think butternut squash is wonderful. I was first introduced to this awesome squash when I was hardcore losing weight. Hungry Girl said, “Hey make French fries with this squash.” Then I replied “Okay!”
I struggled with cutting the butternut squash back then because I had an atrocious knife set that could barely cut into butter. I think it took me a good hour to get the squash cut and prepared for baking. When I was finally done and the squash was finally baked I thought the time it took to cut that squash was totally worth it and that butternut squash was magic.
From then on I would buy a lovely beige squash and I couldn’t wait to cut it for an hour to reveal the beautiful orange hue underneath.
Eventually we picked up some better knives and it stopped taking me so long to slice up a squash, which made my life in the kitchen so much easier. I’d still like to purchase a set of extreme chef knives. You know, so I can feel like a real chef… Maybe one day.
The moral of this story is: If you have a squash on the verge of rotting because you can’t (for the life of you) remember why you bought it, I suggest making this muffin recipe!
On an unrelated note: I started a tiny herb garden! I have no idea what I am doing but I wanted to give it a go. Pictured above: Cilantro, parsley and oregano! I will also have basil and peppermint by the end of the week. Next week I plan on planting some potted leaf lettuce, purple lettuce and spinach in a large boxed planter. Lets hope I can keep these babies alive. They are looking good so far and I can’t wait to expand into leafy greens and tomatoes! Since I don’t own the land I am trying to build a small container garden on our deck. Wish me luck!
Yield: 6 large or 12 small muffins
1 1/2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup granulated sugar
1/4 cup packed dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup frozen winter squash, thawed*
2 eggs, beaten
1/3 cup canola oil
1/4 cup finely chopped walnuts
2 tablespoons finely chopped crystalized ginger (optional)
* One 12-oz package frozen squash yields about 1 cup squash. Use pureed cooked fresh butternut squash if you prefer. (I used fresh squash: Cut squash in half and out of its "shell," chop into large pieces and roast for about 20 minutes. Puree in food processor with a small amount of water)
Preheat oven to 375 degrees F. Spray 12 standard (2 1/2-inch) muffins cups with nonstick cooking spray (Or use large baking cups for a 6 muffin tin)
Combine all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, salt and ground ginger in large bowl; mix well. Combine squash, eggs and oil in small bowl until well blended. Pour squash mixture over flour mixture; stir with spoon just until dry ingredients are incorporated. (Do not beat.) Stir in walnuts and crystalized ginger. Spoon batter into prepared muffins cups, filling about two-thirds full.
Bake 18-20 minutes or until muffins are golden and toothpick inserted into centers comes out clean. Cool muffins in pain 5 minutes. Remove from pan; cool on wire rack.
From: Kitchenaid Recipe Collection