Chai Butternut Squash Muffins
A delicious and easy way to sneak in some vegetables! The addition of butternut squash puree and cake flour makes for a perfectly tender muffin. These aren’t too sweet, but you can add a powdered sugar glaze if you prefer.
Servings 12
Ingredients
- 1/3 cup Butter
- 1 cup Farmer's Market Organic Butternut Squash Puree
- 2 eggs room temperature
- 1/2 cup Pure maple syrup
- 3 tbsp Milk of your choice
- 1 tsp Vanilla extract
- 1 3/4 cup Cake flour
- 1 tsp Baking soda
- 3 tbsp Chai spice
- 1/4 tsp Salt
Instructions
- 1. Preheat oven to 350 degrees and line a 12-cup muffin tin.
- 2. In a saucepan cook butter over medium heat, stirring constantly until it browns. Off heat allow to cool to room temperature.
- 3. In a large bowl combine the Farmer’s Market Foods Organic Butternut Squash Puree, eggs, maple syrup, milk, vanilla extract and browned butter. Stir to combine.
- 4. In a second bowl combine cake flour, baking soda, chai spice and salt. Whisk to combine. Note: If you don’t have chai spice, you can use an equal combination of cinnamon, ginger, cardamom and allspice.
- 5. Add the dry ingredients into the wet, mixing until just combined. Divide batter evenly between muffin tin wells.
- 6. Bake for 20-25 minutes or until a tester comes out clean. Cool in pan for five minutes, then remove to a wire rack to cool completely. These can also be topped with an optional glaze by mixing 1/2 cup powdered sugar and 1 tbsp milk of your choice.