Butternut Muffins Recipe

Name: Butternut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 c. sugar; 4 1/2 tsp. baking powder; 2 tsp. grated lemon peel; 1 tsp. salt; 1/4 tsp. ground cloves; 1/4 tsp. ground nutmeg; 4 eggs, lightly beaten; 2/3 c. vegetable oil; 1/2 c. unsweetened apple juice; 1 tsp. vanilla; 1 small (1 1/2 lb.) butternut squash, shredded (3 c.)

Servings: persons

3 c. all-purpose flour
1 c. sugar
4 1/2 tsp. baking powder
2 tsp. grated lemon peel
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
4 eggs, lightly beaten
2/3 c. vegetable oil
1/2 c. unsweetened apple juice
1 tsp. vanilla
1 small (1 1/2 lb.) butternut squash, shredded (3 c.)

1
Preheat oven to 350u00b0.
2
Grease 18 muffin cups or two 8 1/2 x 4 1/2-inch loaf pans; set aside.
3
In large bowl combine flour, sugar, baking powder, lemon peel, salt, cloves and nutmeg.
4
Add eggs, oil, juice and vanilla.
5
Stir until just combined.
6
Add squash.
7
Spoon into muffin cups or loaf pan.
8
Bake muffins 30 to 35 minutes or loaf 1 hour until toothpick comes out clean.
9
Cool in pan.

1517

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 c. sugar, 4 1/2 tsp. baking powder, 2 tsp. grated lemon peel, and more.

Yes, Butternut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Muffins

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