Foodie

Wednesday, March 11, 2009

Butternut Squash Muffin













This butternut squash has been sort of a decor, sitting next to all the fruits on the countertop since Christmas. It was supposed to be served as a side for our Christmas Dinner, but ?????. Lately fruits have been in abundance, so the squash has to make way and that is how it turned into steamed muffins.



Ingredients:


1/2 cup butternut squash - steamed and mashed

1 1/2 cups bleached all-purpose flour

1/2 cup fine granulated sugar

1 1/2 tsp. Baking powder

1/2 tsp. salt

6 - 7 tbsp thick coconut milk or evaported milk

1 egg

2 tbsp oil

1 tsp vanilla extract

Method:

Fill steamer with water and bring to the boil.


In a large bowl sift together the flour, baking powder, and salt and set aside.


In another large bowl, whisk together the mashed butternut squash, sugar, oil, egg and coconut milk/evaporated milk.


Add the dry ingredients, stir mixture until just combine.


Using an ice cream scoop, pour the mixture to greased silicone cups.


Put to steam on very high heat for 15 - 20 minutes.


Remove to cool completely.


Serve immediately

2 comments:

Anonymous said...

Hi Lily,

I'm a regular reader of your blog fr Penang. Can I know what is butternut squash? Thanking you in advance.

Pg

lilyng said...

Pg

butternut squash has a shape like a fat bottle and the flesh is orangy like a pumpkin

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