Fran's Butternut Squash Muffins

I came up with this recipe as a way to sneak healthy vegetables in my children's nutrition. These also make awesome cupcakes and my little ones love them.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 158 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• ½ cup white sugar
• 1 ½ cups self-rising flour
• 3 eggs, room temperature
• ½ cup whole milk
• ground nutmeg to taste
• 1 pound butternut squash, peeled and cubed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.

Step 3

Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.

Step 4

Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.

Step 5

Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.