Butternut squash breakfast muffins

We had some diced butternut squash left over from the yummy butternut squash, sage and Parmesan pasties, so I found a recipe for muffins–make the kids eat the veggies for breakfast!

Butternut squash breakfast muffins

Adapted from Simple Daily Recipes

Dry ingredients

  • 1 c whole wheat flour
  • 1 c old fashion oats
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 c dried cranberries, rehydrated in warm water
  • 1/4 c raisins, rehydrated in warm water

Wet ingredients

  • 1 1/4 c diced raw butternut squash (or roasted if you have that)
  • 2 eggs
  • 1/2 c vegetable oil
  • 1/4 c fruit juice or water

While assembling the other ingredients cook the squash in a frying pan over medium heat. Stir it from time to time, but no need to pay much attention to it. It takes 15-20 min to cook, probably about as long as it takes to get the rest of the stuff below assembled.

Preheat the oven to 350, grease muffin tins.

Place the cranberries and raisins in a microwave safe bowl and cover with warm water.  Microwave on HIGH for 1 minute.  This is a speedy way to rehydrate the dried fruit. Drain off the water from the dried fruit.  The rehydrated fruit won’t burn when it’s exposed at the top of the baked item.

Combine the dry ingredients and the rehydrated fruit in a large bowl, mix well. Add the wet ingredients, adding the squash last, once it’s nice and soft. Stir everything together and spoon into the greased muffin tins.

Bake at 350 for about 20 minutes.


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