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Recipe by Dining In

Butternut and Walnut Muffins

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Butternut and Walnut Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour
Diets
- Vegetarian - Pescatarian

Great snack that packs in lots of vitamins! Can be made in a loaf pan.

Ingredients

Main ingredients

  • 1 butternut squash, peeled and cubed

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon Gefen Vanilla Extract

  • 1 and 1/2 cups all-purpose flour

  • 3/4 cup sugar

  • 1 teaspoon Gefen Baking Soda

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 cup toasted walnuts, chopped

  • 1/4 teaspoon salt

Directions

Prepare the Muffins

1.

Place squash in a medium pot, and add enough water to cover, plus two inches. Bring to a boil. Cover, lower heat, and simmer for 20 minutes or until very tender. Drain well.

2.

Puree in a food processor or blender and let cool completely.

3.

Place two cups of the squash puree in a large bowl. Add sugar, cinnamon, nutmeg, oil, vanilla and eggs. Mix well with a spoon.

4.

In a separate, large bowl, sift flour, baking soda, and salt together and make a well in the center. Add the squash mixture to the center of the flour mixture and stir until smooth. Mix in walnuts.

5.

Spoon batter into greased muffin pan cups and bake for 30–35 minutes or until golden and shrinking from sides of pan. Cool before serving.

6.

Preheat oven to 350 degrees Fahrenheit.

Notes:

If you have any remaining squash, you can freeze it for future use, add it to a vegetable soup, or eat it with a bit of honey, butter, or cinnamon …yum! 

Credits

Photography and Styling by Chavi Feldman

Recipe tags

after-school breakfast muffins butternut squash fall flavors healthy healthy muffins muffins nuts snacks walnuts
Butternut and Walnut Muffins

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