Butternut Squash Muffins-Apple Cinnamon and Banana Chocolate Chunk

This week I posted about having the biggest butternut squash and needing to incorporate it into several recipes because there was just so much of it! So that is exactly what I did here. I made a muffin ‘base’ recipe and then divided it into two and made two kinds of muffins by adding a few ingredients to the base. They are both really tasty. This recipe makes exactly 24 muffins. If you like one kind versus the other, just double the ‘added’ ingredients to the one you liked better.

Base muffin mix ingredients:

3 cups butternut squash

3/4 cup milk

3 cups flour

2 eggs

1/2 vegetable oil

1 tsp baking soda

2 tsp baking powder

1/2 cup sugar

pinch of salt

Directions:

Preheat oven to 350. Take 3 cups of butternut squash and add it to a food processor, add the milk, and it turns into a lovely puree. In a mixing bowl add all of the over ingredients and then add the butternut squash mixture and stir well, making sure there are no clumps. Now take half the recipe and put it in a separate bowl. You will now add the ‘added ingredients’ to each respective bowl to make the two types of muffins. Line 2 muffin pans (12 each) with muffin cups.

Apple Cinnamon Added Ingredients:

3 small apples

1 tsp vanilla extract

2 tsp cinnamon

1/4 cup brown sugar

Directions:

Peel the apples and shred them into one of the bowls of base batter. Add vanilla extract and 1 tsp cinnamon. Stir and then spoon into the muffin lined muffin cups. On top sprinkle the 1/4 cup of brown sugar over the 12 muffins evenly, and then sprinkle the remaining 1 tsp cinnamon over all the muffins for a nice topping. Put in the oven and bake for 16-20 min, until done. When you take them out, turn them the muffins on their side so that the bottom of the muffin doesn’t become wet from the trapped steam.

Banana Bhocolate Chunk Added Ingredients

2 bananas, mashed

1 cup chocolate chunk chips

1 tsp vanilla extract

1/4 cup brown sugar

Directions:

Take all the added ingredients and add to remaining 1/2 of the base mix. Mix well. Put in muffin cups andput in the oven and bake for 16-20 min, until done. When you take them out, turn them the muffins on their side so that the bottom of the muffin doesn’t become wet from the trapped steam.

Base ingredients