surplus of squash, part 2

The battle of the butternut squash muffins continues!


I won't lie. The first recipe I tried was darn good, and I had already pretty much decided that it would take an extremely awesome recipe to top it.

I do love a good contest, and sadly, there was not one here. These little puppies, replete with chocolate-covered ginger, simply weren't as tasty. That's right--even chocolate couldn't give them an edge. Mind you, this is just my opinion and they could turn out to be the best muffins anyone and everyone else has ever tasted. They've got potential, there's no doubt about that, but they were just a little too gummy and a little to squashy for me.


Here's a thought--maybe it's just the lack of cinnamon. :)

Butternut Muffins with Chocolate-Covered Ginger
(based on these)

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon baking soda
1 cup butternut squash puree
1/3 cup melted butter
2 eggs, beaten
1 cup sugar
1/4 cup water
1/2 cup chocolate-covered ginger

Preheat oven to 350°F. Grease, spray, or line muffin tin.

In a medium sized bowl, combine the flour, salt, baking soda, and ginger. In a larger bowl, mix the squash, butter, eggs, water, and sugar together and combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the chocolate-covered ginger.

Spoon mixture into prepared muffin tin. Bake for 25-30 minutes (20 minutes for mini-muffins). Check for doneness with a toothpick inserted into the center of a muffin.

Makes 12 regular muffins or 24 mini-muffins.

One more thing, and this is of the utmost importance: HAPPY BIRTHDAY MAMMICUS!