Buttercup Oat Muffins

Mary gave me a buttercup squash awhile back, and I just never got around to using it. I finally did and found that squash last a long time :) I made 1/2 of it in to garlic mashed squash, which tasted a lot like potatoes... I was impressed. I also found this recipe and wanted to try it so badly I went to Cub and bought another small squash!

I really like them... they taste a little like pumpkin, but not exactly. The recipe made 12 full size and 8 mini muffins. I currently have 8 of them in my freezer, and am going to eat/share the rest! I highly recommend trying these.


From: Muffin Tin Mania

1 cup whole wheat pastry flour

1 cup rolled oats

2 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp all spice

¼ tsp salt

1.5 cup buttercup puree (yield from about ½ of a medium sized buttecup squash)

¼ cup vegetable oil

2 eggs

½ cup palm sugar or sugar of choice

1 tsp vanilla extract

1-inch piece fresh ginger, grated

½ cup walnut pieces

Topping:

2 Tbsp oats

2 Tbsp palm sugar or brown sugar

2 Tbsp vegetable oil

Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.

Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding. Because they are so moist, it’s best to store them in the fridge.