Butternut Squash Muffins
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251Yes, the cake can be made even from squash.... and so good.
recipe,photo-recipe,butternut squash,raisins,all-purpose flour / plain flour,Muffins
Muffins
Ingredients
Ingredients
| all-purpose flour / plain flour | 13 1284 | oz kcal | 370 | grams | |
| baking powder for gingerbread | 0.25 6 | oz kcal | 8 | grams | |
| butternut squash | 1.3 240 | lb kcal | 600 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| raisins | 2.5 199 | oz kcal | 70 | grams | |
| sugar granulated | 3.25 362 | oz kcal | 90 | grams | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| vanilla sugar | 0.25 29 | oz kcal | 8 | grams |
Recipe
1. Squash dough
butternut squash 1.3 lb (600 g) • raisins 2.5 oz (70 g) • sugar granulated 3.25 oz (90 g) • vanilla sugar 0.25 oz (8 g)
Into the large bowl roughly grate the squash pulp. Add raisins, egg, sugar and vanilla sugar. Blend well all together.
2. Add flour
all-purpose flour / plain flour 13 oz (370 g) • baking powder for gingerbread 0.25 oz (8 g)
Add flour and baking powder into the bowl.
3.
All together blend well.
4.
unsalted butter • flour medium
Put squash dough into the paper cases placed in room of muffin tin or into the greased and floured tin cups. Bake for 20 minutes at 355°F (180°C).
Bon appetit!
