Butternut Squash or Pumpkin Muffins

Butternut Squash or Pumpkin Muffins

This combination of mellow butternut squash puree, applesauce, and chopped whole dates and yellow raisins makes for a unique and most toothsome dessert mini loaf. Few can identify the medley of flavors but they suit Thanksgiving to a “T”. You can also use mashed sweet potato to replace the butternut squash.

2 cups white sugar
1 1/2 cups vegetable oil
4 large eggs
1 teaspoon vanilla
1 teaspoon lemon zest, finely minced
1 cup cooked butternut squash puree (approximately one small squash)
1 cup unsweetened applesauce
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoons ginger
1/8 teaspoon salt
1 cup dates, loosely packed, plumped, dried and chopped
1 cup yellow raisins, plumped and drained
1/2 cup finely chopped walnuts

Preheat oven to 350 F. Generously grease 3 small loaf pans (8 by 4 inch) or 12-16 mini loaf pans. Flatten out some muffin liners into mini loaf pans, if desired.

In a large bowl, blend the sugar, oil, eggs, squash puree, applesauce, vanilla, and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly and add nuts and dates.

Spoon batter into prepared loaf pans. Bake until loaves test done (a cake tester inserted into the center will come out almost clean). 40-45 minutes for larger loaf, 25-35 minutes for mini loaves.

Source: Betterbaking