Recipe: Butternut Squash Cornbread Muffins

I had considered sharing a homesteading update with you today but didn't really have much to report on other than the massive flooding and impatient waiting for spring, so I figured I'd share a recipe instead. :-)

This tasty and easy recipe came with our CSA share, so I apologize that I don't know the original source, but I hope you enjoy it!  These muffins make a tasty and nutritious breakfast, and they are delicious with butter and jam, but savory enough to accompany soups and stews as well.

These yummy muffins are packed with simple, whole-food ingredients that provide vitamins, fiber, and protein in a cute little muffin-shaped package!

They are a great way to get picky kids to eat squash, and if you are inundated with butternut squash like we were this year, it's always good to find more ways to use it. (This recipe actually did double-duty for us, as we purchased 15 lbs of stone-ground heirloom cornmeal through our CSA last year, and we still have over half of it stashed in the freezer...)

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I love the crunch of cornbread, especially with homemade butter and peach jam, and the squash gives these muffins a beautiful golden color!

I modified the recipe slightly (surprise!) :)  and used buttermilk instead of regular milk (which we were out of), so I used 3/4 tsp of baking soda, and they rose beautifully.  I also used about 2-3 extra tablespoons of pureed squash, which helped add a bit more moisture to make up for the missing milk. Our squash was pretty wet, so if yours isn't, you may need to add a bit of water if you use buttermilk.

Butternut Squash Cornbread Muffins
(Makes 12 muffins.)

Ingredients:

• 1 cup butternut squash, cooked and mashed or pureed
• 2 eggs
• 1 cup whole milk (or almond milk, or buttermilk)
• 3 Tb butter, melted
  
• 3 Tb honey
• 1 cup whole wheat flour
• 1 1/2 cups cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Directions:

1. Mix wet ingredients in a medium bowl with a fork or whisk to combine well.
2. Mix or sift dry ingredients together in a separate large bowl.
3. Pour wet ingredients into dry ingredients and mix just until thoroughly combined.
4. Line muffin tray with paper muffin liners, or grease muffin cups well. Scoop 1/3 cup batter into each muffin cup.
5. Bake at 400-degrees F. for about 20 minutes or until golden brown.
6. Serve warm with butter, butter and jam, or with beans, chili, or other soup or stew.

Enjoy!

Rose.