Meatless Monday Butternut Squash and Ginger Muffins
It's hard to have an entirely meatless day without considering all your meals so today's recipe is for muffins. These can be made with almost any winter squash including pumpkin or you can use sweet potatoes. These are not only delicious for breakfast but they are great with chili also.
The recipe has a lot of room for variation which means you might be able to make these from foods you have on hand thus preventing a trip to the grocery store.
1/3 cup chopped candied ginger, pineapple, dates and/or raisins
1/4 cup butter (melted) or vegetable oil
1/3 cup unsulfured molasses
1/2 cup light brown sugar
1 cup winter squash or sweet potato (cooked and mashed)
2 eggs or equivalent quantity of apple sauce
1/2 cup buttermilk
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
dash of salt
Mix the wet ingredients in one bowl and the dry in another, then combine the two mixing gently but thoroughly. Spoon the batter into muffin tins then bake at 375F for 25 minutes until lightly browned.
The recipe has a lot of room for variation which means you might be able to make these from foods you have on hand thus preventing a trip to the grocery store.
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| Butternut Squash Muffing |
1/4 cup butter (melted) or vegetable oil
1/3 cup unsulfured molasses
1/2 cup light brown sugar
1 cup winter squash or sweet potato (cooked and mashed)
2 eggs or equivalent quantity of apple sauce
1/2 cup buttermilk
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
dash of salt
Mix the wet ingredients in one bowl and the dry in another, then combine the two mixing gently but thoroughly. Spoon the batter into muffin tins then bake at 375F for 25 minutes until lightly browned.
Sounds delightfully good. Can't wait to try.
ReplyDeleteThey are wonderful, a bit filling, but that's okay.
DeleteThose look and sound delicious! I think I will make these this week. I am really looking forward to your meatless Monday recipes.
ReplyDeleteThanks Michele, let me know how you like them.
DeleteYum! My daughter has been a vegetarian since the day she was born, total aversion to the texture of meat, so we never have meat at home, I can't eat red meat and Gerry can't eat poultry so vegetables is out best option. It's easy if you just don't buy meat at the store when you shop and there are so many great vegetarian cookbooks out there. I like this meatless Monday thing, fun!
ReplyDeleteThanks Tracey, Wes is probably healthier having been a vegetarian all of her life. We have a lot of great recipes that are not using tofu as a meat substitute but are still very healthy. I hope you find a few you like here.
DeleteGetting this positive feedback inspires me to keep it up.
Sounds delicious, any moist muffin is great, zucchini might be a good substitute. The use of buttermilk probably helps make them lighter and enhances the flavor.
ReplyDeleteZucchini might be good too, try it and let us know.
DeleteWhat a lovely recipe, and I just happen to have some fresh-roasted pumpkin puree on hand! :)
ReplyDeleteExcellent Julia, I'll bet you grew the pumpkin too.
Deleteginger and pumpkin....yum
ReplyDeleteDoesn't it just taste like autumn?
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