Thursday, October 1, 2009

Butternut Squash Muffins

Butternut Squash Muffins

Welcome to Vegan Mofo! Also known as The Vegan Month of Food. Zillions of vegan bloggers writing about the loveliness of vegan food every freakin' day in October. Huzzah!

I will be posting my usual two recipes per week and filling up the other days with notes and photos about some of the other things I'm eating. Wondering what the hell a vegan can eat for breakfast in a hotel room in Pembroke, Ontario? Stay tuned, people. Stay tuned.

Anyway, squash muffins. These came about because of the squash soup that I made on Saturday. I brought home a gigantic squash from the farmers' market and only used half of it for the soup. I wasn't hot on the idea of yet another pot of soup or pan of roasted vegetables. So muffins it was.

These are tasty and slightly sweet. Don't leave out the walnuts because they take the muffins to a whole new level of deliciousness. But feel free to leave out the egg replacer because when I made my batch I wasn't paying attention and that's what I did. Because, you know, I'm an expert in the kitchen and all.

Butternut Squash Muffins

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 cup vegan margarine (like Earth Balance)
1 tsp vanilla extract
3/4 cup agave nectar
1 "egg" worth of egg replacer
1 cup pureed squash
walnuts, chopped for tops of muffins

-Preheat oven to 350 degrees

-If you're starting with raw squash, peel and roughly chop the squash and place it in a pot full of water.

-Boil squash until tender, then drain and puree with a blender or mash by hand.

-Mix all dry ingredients (including spices).

-Whip margarine with a fork until fluffy, then add in other wet ingredients, including squash.

-Add dry to wet and mix until just combined.

-Pour into greased muffin tins and top with walnuts.

-Bake for half an hour or until muffins brown and the tops spring back when poked.

-Makes 12 medium sized muffins.

Some Notes:

-Megan and I were out for breakfast once and I ordered a scone. "That has walnuts in it, you know," Megan said, concerned. Because she doesn't like walnuts. It didn't occur to her that perhaps I did. "We're not actually the same person, you know," I whispered back, and we both cracked up. That's the kind of weirdo friendship we have. On Monday night we laughed for ten minutes straight about the possibility of us both being Velma from Scooby Doo for Halloween.

-Agave is so excellent. If it wasn't so expensive I'd fill my bathtub with it like Mrs. Hannigan did with gin in the Annie movie. It doesn't mess with blood sugar the way regular sweeteners do and that gets a big thumbs up from me.

-Lesley, who one of the best bakers I know, told me that you should only ever mix batter with a wooden spoon, never a metal one. Science! I try to remember this, because it does seem to result in fluffier baked goods.



A said...

Great looking muffins.... but then again, ALL your eats are!!
Velma?? She's totally hip! DO IT!
Interesting fact about the metal spoon! THANKS! :D

HayMarket8 said...

Cute plate! I love muffins. I think they are a very underrated baked good. Great recipe!

T said...

Mmmm... anything with butternut squash makes me drool. Walnuts are also good for your sex-drive, you know. But I think you have to eat, like, a bath-tub full.

Velma is a cute idea! I want to be Stevie Nicks... or maybe Ann Coulter... :P

Jeni Treehugger said...

Delicious lookin Muffins!
Happy Mofo'ing!

Darcie said...

I made these today and they're delicious with left over squash from last night. I used whole spelt flour and maple syrup instead of agave, but otherwise didn't change anything. They're really delicious! Thanks!

Anonymous said...

I just made these babies, soooo delicious! Thanks for sharing.