Butternut Muffins

Butternut Squash Muffins-Bruno Albouze-THE REAL DEAL

Butternut Squash Muffins Recipe
Makes 6.
Roasted Butternut
1 ea. small butternut squash or kabocha or acorn, peeled, seeded and cut into ≈3/4 inch (2cm) cubes
1 ea. carrot, peeled and chopped (carrot pairs very well with butternut and orange)
1 Tbsp (15g) butter
3 Tbsp (30g) brown sugar
2 cups (500g) orange juice
1/2 Tbsp fresh ginger, grated
2 cinnamon sticks
2 start anise
1/4 tsp nutmeg
1/2 tsp (1g) allspice.

Soak pumpkin seeds in water, grab and drain. Lightly oil seeds and bake at 375ºF (190ºC) for about 25 min or until donw. In a sautoir pan, sweat the cubed butternut and carrot with butter for 5 min. Add brown sugar, orange juice and spices. Cook for 35 to 40 minutes until liquid is gone, stirring every so often. Set aside to cool – remove star anise and cinnamon sticks; rinse and use for garnishing.

Muffins Batter
1.5 cups (200g) all-purpose flour
1 tsp (5g) baking powder
1/3 cup 70g brown sugar + a pinch of salt
1/4 tsp (1g) cinnamon and allspice
1 tsp (2g) anis seeds (optional).
1/2 cup (125g) milk
2 ea. (100g) eggs
6 Tbsp (90g) butter, melted.

In a pastry bowl, combine dry ingredients first; flour, baking powder, sugar, salt and spices. In a narrow and tall cup, blend eggs with milk and melted butter. Throw in a couple of tablespoons of roasted butternut – blend and pour into the dry ingredients, mix by hand with a whisk or paddle attachment if using a stand mixer. Do not over work. Fill up greased muffin molds half way full, stuff with a couple of roasted butternut chunks and add more batter and top with more roasted butternut mixture. Bake at 400ºF (200ºC) for about 25 min; cool and unmold. Garnish muffins with baked butternut seeds.

Click To Print

Start your post here...