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Peach & Butternut Squash Mini Muffins

by on July 26, 2010 in Breads, Muffins July 26, 2010 BreadsMuffins
See post on Meredith {In Sock Monkey Slippers}’s site!
3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

With over half the fat than a regular muffin and a little veggie thrown in, these delectable summer sweet muffins are perfect for everyone.

Ingredients

  • 1 cup Peaches, Peeled And Diced
  • 1 cup Flour
  • ½ cups Oats
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • ½ cups Butternut Squash Puree
  • ½ cups Peach Puree
  • ½ cups Brown Sugar
  • ¼ cups Vegetable Oil
  • 1 whole Egg

Preparation

Preheat oven to 400°.

Peel, core and finely dice the peaches. You should have 1 cup. Set aside.

In a large bowl, mix the dry ingredients (flour, oats, baking soda, baking powder) together.

Next, in a separate bowl mix the wet ingredients (vanilla extract, both purees, sugar, oil, egg) together.

Add the wet mix into the dry and stir to combine. Next, fold the diced peaches into the batter.

Spoon batter into greased or muffin-cup-lined mini muffin tins. Place in the oven and bake for 10 to 12 minutes or until an inserted toothpick into a baked muffin comes out clean.

Remove from tins and allow to cool on a cooling rack. Enjoy.

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momw4kids on 7.27.2010

This is perfect as a healthy alternative for afterschool snacks or breakfast!

2 Reviews

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heidimay18 on 6.4.2014

My kids loved these, but I thought they were lacking flavor. I would maybe do these again, but I would add some different spices to it.

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ashes531 on 7.28.2010

I made this as a quick bread (the snack of choice at our house) rather than muffins (baked at 350 for about 45-50 minutes). This is great…I just ate a slice. It’s not super sweet which is a good thing and very earthy and yummy. A great way to use up some farmer’s market leftovers. I also added just a touch of cinammon and nutmeg to amp up the warm flavors. I can see myself playing with this recipe again in the fall and maybe subbing apples for the peaches .

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