Preheat oven to 350 degrees.

Prepare 12 muffin cups with paper baking cups or non-stick cooking spray.

In a medium bowl, stir together the grated squash, brown sugar and maple syrup. Let sit for 10 minutes.

In a larger bowl, sift together the flour, baking powder, nutmeg and salt.

Add squash mixture to flour mixture. Add remaining ingredients (milk, egg and canola oil). Stir until flour mixture is fully moistened. Do not over mix.

Dollop batter into the prepared muffin cups, filling each cup to about the 2/3 point.

Bake for 20 to 25 minutes. Test with a toothpick to assure muffins are done. A toothpick inserted in the center of the largest muffin should come out clean. If batter sticks to the toothpick, give it a few more minutes.

Serve warm with butter.


Like butternut squash on its own, this muffin comes alive as soon as you add a pat of butter (or I like "I Can't Believe It's Not Butter"). A healthy and tasty treat.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Noodles

Rating (out of 5):

These were really good. We covered them with lemon icing.

Comment submitted: 3/19/2010 (#10096)



From Raw Or Cooked

I'm just wondering is the butternut squash in this recipe precooked or raw? One of the readers used cooked. Which one is it?

Comment submitted: 9/18/2009 (#8715)



From Friend

Rating (out of 5):

MMMM GOOD!

We are trying to eat health and try a new food each week. I cooked Butternut squash but I didn''t like it. I think it was the texture that bothered me so I looked up this recipe and made it into muffins.

These are so good. We had them warm with Bacel and really enjoyed them. Even the kids like them.

Thank You so much for the recipe.

Comment submitted: 9/28/2008 (#6517)

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