perfect butternut squash muffins

Ingredients

• Servings: 10
• 1 small butternut squash
• 3 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon spice
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). grease 20 muffin cups.
• cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. set aside until cool to the touch, about 20 minutes.
• halve squash lengthwise and scoop out seeds. measure 1 1/2 cups squash into a large bowl. mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and spice into the squash mixture until you have a smooth batter. fold raisins and walnuts into the batter.
• spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.