Best Butternut Squash And Chocolate Chip Muffins Recipes

BUTTERNUT SQUASH CHOCOLATE CHIP MUFFINS

Butternut Squash Chocolate Chip Muffins image

Make and share this Butternut Squash Chocolate Chip Muffins recipe from Food.com.

Provided by dawetl

Categories Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 large egg, preferably omega-3 egg
1 cup 1% low-fat milk, with
1 teaspoon vinegar, stirred in
1 cup butternut squash, cooked, pureed
1/2 cup Splenda brown sugar blend or 1 cup regular brown sugar
1/2 cup bran buds (Kellogg's All Bran cereal preferred)
1 1/4 cups whole wheat flour
1/2 cup wheat bran
3/4 cup ground flax seeds
2 tablespoons wheat germ
2 tablespoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup chocolate chips

Steps:

Preheat oven to 400°F.
Spray muffin tins with low-fat cooking spray or line with cupcake papers.
In medium bowl, mix together wet ingredients. Let sit for 5 minutes.
In large bowl, whisk together all dry ingredients.
Add wet ingredients to dry and mix until combined.
Put into muffin tins .
Bake 20 to 25 minutes.

BUTTERNUT SQUASH AND CHOCOLATE CHIP MUFFINS

Butternut Squash and Chocolate Chip Muffins image

These are the fluffiest most delicious cake-like muffins! It's so rewarding to start with raw squash and end up with such a sumptuous treat. My children absolutely devour these - a batch will disappear in a day. A must try!

Provided by hollyberry

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 12

Ingredients

2 1/2 cups butternut squash
1/2 cup shortening
1/4 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips (optional)

Steps:

Turn oven on to 400 degrees F. Cut a butternut squash in half and scoop out the seeds. Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes. When cool enough to handle, scoop the squash away from the peel. Mash. Use 2 1/2 cups. This time is not included in the prep time.
Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
Add in the flour, baking powder, baking soda and salt. Stir just until blended. Remove bowl from mixer and fold in the chocolate chips (if desired).
Line 24 muffin cups. Scoop the batter into the cups.
Bake for 20-25 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 175.1, Fat 6.7, SaturatedFat 1.6, Cholesterol 15.5, Sodium 292.7, Carbohydrate 26.7, Fiber 0.7, Sugar 13.2, Protein 2.3

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