These Chai Butternut Squash Muffins are a delicious and easy way to sneak in some vegetables! The addition of Farmer’s Market Organic Butternut Squash Puree and cake flour makes for a perfectly tender muffin. These aren’t too sweet, but you can add a powdered sugar glaze if you prefer. If you don’t have chai spice, you can use an equal combination of cinnamon, ginger, cardamom, and allspice. These can also be topped with an optional glaze by mixing 1/2 cup powdered sugar and 1 tbsp milk of your choice. It’s a great dish for dessert, brunch, or anytime you want a sweet pick-me-up.
Butternut squash is a great food to get more of in your diet–it is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Its fiber also helps manage blood sugar. Butternut squash contains a type of fiber that’s not digestible, which is good for your digestive system. Butternut squash is rich in important vitamins, minerals, and disease-fighting antioxidants. It’s also rich in beta-carotene, a carotenoid the body converts into vitamin A that supports immune system functions, skin and vision health, and more.
Chai Butternut Squash Muffins
A delicious and easy way to sneak in some vegetables! The addition of butternut squash puree and cake flour makes for a perfectly tender muffin. These aren’t too sweet, but you can add a powdered sugar glaze if you prefer.
Ingredients
- 1/3 cup Butter
- 1 cup Farmer's Market Organic Butternut Squash Puree
- 2 eggs room temperature
- 1/2 cup Pure maple syrup
- 3 tbsp Milk of your choice
- 1 tsp Vanilla extract
- 1 3/4 cup Cake flour
- 1 tsp Baking soda
- 3 tbsp Chai spice
- 1/4 tsp Salt
Instructions
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1. Preheat oven to 350 degrees and line a 12-cup muffin tin.
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2. In a saucepan cook butter over medium heat, stirring constantly until it browns. Off heat allow to cool to room temperature.
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3. In a large bowl combine the Farmer’s Market Foods Organic Butternut Squash Puree, eggs, maple syrup, milk, vanilla extract and browned butter. Stir to combine.
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4. In a second bowl combine cake flour, baking soda, chai spice and salt. Whisk to combine. Note: If you don’t have chai spice, you can use an equal combination of cinnamon, ginger, cardamom and allspice.
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5. Add the dry ingredients into the wet, mixing until just combined. Divide batter evenly between muffin tin wells.
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6. Bake for 20-25 minutes or until a tester comes out clean. Cool in pan for five minutes, then remove to a wire rack to cool completely. These can also be topped with an optional glaze by mixing 1/2 cup powdered sugar and 1 tbsp milk of your choice.