Butternut Squash Cornbread Muffins and an Amazon Giveaway

• Vegetarian

• Produce

  • 3/4 cup Butternut squash puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 3 tbsp Brown sugar
  • 1 cup Cornmeal
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 1 cup Buttermilk

Found on flavorthemoments.com

Description

Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 3 tablespoons brown sugar*
• 1 cup buttermilk (I used low fat)*
• ⅓ cup canola oil
• ¾ cup butternut squash puree*

Directions

• Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners, or spray the muffin cavities with cooking spray. Set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, beat the egg lightly. Add the brown sugar, buttermilk, canola oil, and puree, and whisk until combined. Pour into the dry ingredients and stir together until just incorporated. Pour into the prepared muffin pan and bake on the middle rack of the oven for 15 minutes or until lightly golden on top and the muffins spring back when gently pressed. Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely, or enjoy warm! Store in an airtight container at room temperature.