Winter Squash and Molasses Muffins

All the garden squash are harvested and in a gorgeous varietal heap on the picnic table outside. I picked out a beautiful blue hubbard to make these muffins.

I simply cut the washed squash in half lengthwise, scooped out the seeds, and placed the halves cut side down on a parchment lined baking sheet. Bake at 375 for an hour. Cool, scoop out flesh into food processor, and puree. This squash gave me 7 cups of puree, so I put most of it in ziplocks for the freezer and kept myself from making an enormous amount of muffins. Though, now that I’ve already had two of them and called it lunch, I’m regretting not having more. They are perfect. Make ’em and believe me.

Winter Squash and Molasses Muffins
Adapted from The New York Times

Ingredients:
1 cup winter squash puree
2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
1/2 tsp salt
2 eggs
1/3 cup brown sugar
1/3 cup molasses
1/4 cup butter, softened
1/2 cup buttermilk
1 tsp vanilla extract
1/2 cup walnuts, chopped

Instructions:
Preheat the oven to 375 degrees. Butter 6 large sized muffin cups (or 12 regular sized) or line with papers. Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt. Set aside. In an electric mixer fitted with the paddle attachment, beat together the butter sugar. Add the eggs one at a time. Beat in the molasses, buttermilk, puréed squash, and vanilla. Quickly beat in the flour mixture and fold in the walnuts. Scoop into the muffin tins and place in the oven. Bake 22 to 25 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for a few minutes, then turn out onto a rack to cool completely.

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One thought on “Winter Squash and Molasses Muffins

  1. Pingback: Greek Chicken | Good Life Farm

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