Spiced Squash Muffin

Posted by Anne Remigio on

My house is equipped both with an indoor and outdoor kitchen in which the latter my soap making activities are made. But we are not going to discuss about soap matters here. I want to share what I realised about the new stuff inside my kitchen, my Oven... yes an oven. We never had an oven at home way back when I was a kid.    This is  one of the reasons why I got very excited when husband bought this for our kitchen. It is one of the dreams came true because I can finally bake our favourite chocolate chip cookie.

 

I had my first baking during our homeroom class in high school. I also had the chance to compete for a Pineapple Cake baking contest. Thanks to my teacher mentor Mrs. Lee. Honestly, I don't have a good cooking skill. I eat and enjoy food prepared by other people. I like best my mom and dad's home cooking. I struggle to cook food especially for my kids. And when the recipe didn't turn out the way is should be, I end up ordering food online. 

 

The first thing I baked with our new oven was the Chocolate Chip cookie, but today I am going to share with you one of the healthy snack, Simply Perfect Pumpkin Muffin by Jennifer, also shared to me by Tita Heart.

 

My version is called Spiced Squash Muffin. The ingredients are all easy to find at the grocery and baking stores. I choose to baked muffins with a vegetable ingredient to make it more healthy for my family.

Spiced Squash Muffin

 

The Ingredients

  • 4 large eggs
  • 2 cups white granulated sugar
  • 1 1/2 cups vegetable oil or avocado oil, sunflower oil etc.
  • 1 3/4 cups pure squash puree¬†(250g)
  • 3 cups all-purpose flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1/4-1/2 tsp salt

 

Instructions 

  • Prepare the Squash puree. I steamed the thinly sliced squash for 10 minutes or until fork tender. Let it cool then gently mash it.

 

  • I preheated my oven at 347 F. (this is the setting of my oven) for 15 minutes.
  • Prepare the muffin cups with muffin / cupcake liners. Set aside.
  • Beat the eggs in a large bowl. Add sugar, oil, pumpkin puree and continue mixing thoroughly (gently).

  

  • In a separate bowl, use a sifter, prepare and¬†combine the¬†dry ingredients.¬†These are the All Purpose Flour, Ground Cinnamon powder, baking soda, baking powder and salt.

  

 

  • Add dry ingredients in small portions to wet ingredients and mix until smooth. I didn't use the stand mixer or electric mixer anymore because this is easy to mix. But just in case you wish to use a stand mixer, do it in a slow setting while mixing.

 

 

  • The batter is ready. It's time to fill up our muffin cups. About 3/4 full.

 

 

  • Bake it at 347 F for 25 minutes.

  

 

  • ¬†Allow to cool at least 5 minutes before removing from pans, as they are quite soft when hot.¬†

These are at their best on the day they are baked, crunchy top and best served with milk, coffee or tea.

 

Happy Birthday to my Little Buddy. Happy Baking!

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