Winter Squash Molasses Muffins
recipe adapted from Martha Rose Shulman, New York Times, October 2012
Makes 12 muffins
- 2 eggs large
- 1/3 cup molasses I use blackstrap
- 1/3 cup dark brown sugar I love using India Tree dark muscovado
- 1 cup roasted winter squash butternut or kabocha
- 1/2 cup whole milk + 1 teaspoon apple cider vinegar or use buttermilk if you have it, no vinegar required
- 1/4 cup sunflower oil or other light cooking oil
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
Preheat oven to 375 degrees F. Line a 12 muffin cup pan with paper liners.
Beat together eggs, molasses and sugar (electric mixer or the old-fashioned way with a bowl and wooden spoon). Add in the squash purée, milk and vinegar, oil and vanilla.
Whisk together the flours, baking soda, spices and salt. Stir into the squash mixture and portion batter into lined muffin cups. Bake 20 minutes, until muffins have risen and a tester comes out clean. Let cool 15 minutes in pan, then remove muffins to wire rack to cool completely.
Recipe Notes / Tips
- When you have the oven going for dinner, put in a squash to roast so you have it for another meal. After roasting, I like to scrape it from the skin, purée it, and pop it into the refrigerator so that it's easy to use (for muffins, soup, risotto, etc.)
- How to roast squash: Wash squash, cut it in half, remove seeds and place, cut side down, in a glass baking dish or sheet pan. Roast 425 degrees F for 40 minutes or so, until you can pierce the squash easily with a fork.
- Store extra baked muffins in the freezer to enjoy later. Individually wrap each muffin in plastic wrap or foil, and place in a freezer bag to freeze. When you want a warm muffin for breakfast, remove the muffin paper, cut muffin top from base and heat on griddle, in a frying pan, or carefully set both in your toaster on a light setting.