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Fran's Butternut Squash Muffins
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Butternut squash muffins: moist, delicious, and quick to make.
Ingredients:
  • 1 pound butternut squash, peeled and cubed
  • 0.5 cup butter, softened
  • 0.5 cup white sugar
  • 3 eggs, room temperature
  • 0.5 cup whole milk
  • 1 teaspoon baking soda
  • ground nutmeg to taste
  • 1.5 cups self-rising flour
Instructions:
  • Set up a steamer in a saucepan with water just below the steamer. Once boiling, steam the butternut squash until tender, around 25 minutes. Mash the squash with a potato masher in a bowl and let it cool to room temperature.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C, if you want to be precise) and get those muffin cups greased up or lined with paper liners.
  • Using an electric mixer, beat butter and sugar in a bowl until fluffy for 3 to 5 minutes. Add eggs one at a time until foamy, then slowly pour in milk while continuing to beat.
  • Incorporate the mashed squash, baking soda, and nutmeg into the butter mixture. Gently fold in the flour, making sure to fold from the bottom to the top. Transfer the batter into the muffin cups.
  • Bake muffins in the oven until a toothpick inserted in the center comes out clean, for 18-20 minutes.

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