 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
When I created these moist muffins one day with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly... and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover Nelson, Nebraska Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
2 eggs, lightly beaten |
3/4 cup mashed cooked butternut squash |
3/4 cup light corn syrup |
1/4 cup butter, melted |
1/4 cup canola oil |
1 teaspoon vanilla extract |
topping: |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
4 teaspoons cold butter |
Directions:
1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
|
|