These muffins are terrific for breakfast, energy snacks or as a side with a bowl of chili. I prefer to make in the mini-muffin pan and it will yield between 36-48 mini muffins.
Author: Christy Majors
Recipe type: Breakfast, Appetizer
Cuisine: American
Serves: 36
Ingredients
1¼ cups sugar
½ cup softened butter
2 large eggs
1½ cups cooked curried butternut squash puree
½ cup buttermilk
1 teaspoon vanilla
2½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoons red Thai curry powder
1 cup slivered almonds or nut of your choice
Instructions
Preheat oven to 350 degrees.
Grease muffin tins or line with muffin papers.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add in butternut squash puree, buttermilk and vanilla. Stir until smooth. Stir in flour, baking soda, salt and curry powder until moistened. Add nuts and stir in. Divide batter equally between muffin pans.
Bake muffins about 45 minutes or until toothpick in center comes out clean. Cool 10 minutes on wire rack.
Recipe by Tout va bien! (tm) at https://christymajors.com/curried-butternut-squash-muffins/