WINTER SQUASH AND MOLASSES MUFFINS
These moist muffins are reminiscent of pumpkin molasses bread, but they aren't as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Provided by Martha Rose Shulman
Categories breakfast, side dish
Time 2h15m
Yield 1 dozen large muffins, 18 smaller muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees. Line a sheet pan with foil and lightly oil the foil. Brush the squash with a small amount of oil. Place on the baking sheet skin side down. Roast for 20 minutes and use tongs to turn the pieces of squash over. Roast for 20 to 30 minutes more, until the squash is soft enough that you can pierce the skin with the tip of a paring knife. Remove from the heat and allow to cool, then peel away the skin. Purée in a food processor or a mortar and pestle. You should have about 1 cup of purée
- Turn the oven down to 375 degrees with a rack in the middle. Oil or butter muffin tins and line the bottoms with parchment if desired
- Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt
- Beat together the eggs and sugar. Beat in the molasses, oil, buttermilk, puréed squash, and vanilla. Quickly beat in the flour and fold in the walnuts
- Spoon into the muffin tins and place in the oven. Bake 20 to 22 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for 15 minutes, then turn out onto a rack to cool completely
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 15 grams, TransFat 0 grams
SPICED PUMPKIN MOLASSES MUFFINS
The intoxicating aroma these muffins send through your home is just a bonus.
Provided by Ash
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
- In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
- Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 35.5 g, Cholesterol 31.2 mg, Fat 6.8 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 245.4 mg, Sugar 17.5 g
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER MOLASSES MUFFINS
A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.
Provided by Slocan cook
Categories Breakfast
Time 35m
Yield 12 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium size mixing bowl and set aside.
- Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
- Pour the dry ingredients into the wet and combine well until glossy and smooth.
- Add the ginger and just stir until incorporated into the batter.
- Pour batter evenly into greased muffin cups and fill 2/3 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
- Enjoy with a spot of butter on the side.
Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6
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