Wednesday, October 30, 2013

Vegan acorn squash muffins

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I am proud to say that I have been eating fewer English muffins for breakfast recently. I have been baking various breakfast treats so I haven't had to revert to my old standby meal. We received a beautiful acorn squash in our CSA delivery one week, and I wasn't quite sure what to make with it. In previous deliveries, I've made acorn squash bread and chocolate acorn squash baked custard. I didn't want to repeat a recipe so I decided to bake some acorn squash muffins.

I only had a few eggs left and didn't want to use them all, so I found a vegan acorn squash muffin on A Whisk and A Prayer that sounded good. I already had to turn on the oven for a bar recipe I was making for a party, so I baked the bars and roasted the acorn squash at the same time. By the time the acorn squash was done, I had already prepped the recipe below. All I needed to do was to add the acorn squash and it was ready to bake.

These muffins were pretty impressive, especially since they were vegan. My muffins got a very beautiful deep brown, and they crisped up nicely (although not as much as I had hoped). The interiors of the muffins were soft and fluffy and reminded me of a pumpkin muffin. The molasses added a deep, sweet flavor and nicely complemented the cinnamon and nutmeg. If you want to take these muffins to the next level, you can always add a layer of streusel on top.
 
Vegan acorn squash muffins
  • 2 cup flour 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • 1/8 teaspoon ground nutmeg
  • 1 cup + 2 TBSP acorn squash puree
  • 3/4 cup soy milk (or milk of choice)
  • 2/3 cup brown sugar, packed
  • 1/3 cup water
  • ¼ cup oil
  • 2 TBSP molasses
Directions
If you have a fresh acorn squash and need to turn it into a puree,  preheat your oven to 350 degrees F. Wash the acorn squash and cut it in half. Scoop out the seeds and stringy stuff from the middle and place the acorn squash face down in a high-sided baking pan lined with aluminum foil. Fill the pan with about 1/2 inch of water and bake in the preheated oven for 45-60 minutes or until the acorn squash is soft. Allow the squash to cool down slightly. Scoop out the flesh and puree in a blender or food processor. You will need 1 cup and 2 TBSP of puree for these muffins.

Preheat your oven to 400 degrees F.

Grease (or spray) a standard muffin pan and set aside (I used my silicone muffin pan and did not grease it). You do not want to use paper liners because the muffins will stick to them.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, mix together the squash puree, milk, brown sugar, water, oil and molasses.

Slowly add the dry ingredients to the wet ingredients and stir until the mixture is just combined. You do not want to overmix this.

Evenly distribute the batter into the muffin wells and bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow the muffins to cool completely before serving.

Muffins can be stored at room temperature in an airtight container for 3-5 days or can be frozen for several weeks and reheated in the microwave.

Yield: About 14 muffins

Source: A Whisk and A Prayer

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