#MuffinMonday: Butternut Squash Raisin Mini Muffins

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It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Wendy of A Day in the Life on the Farm for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Recently, my husband and I have been getting in the money saving habit of constantly making breakfast burritos. He takes these burritos to work with him on mornings he’s hitting the gym. An act which is saving us about $9 every other day!

He likes filling his burritos with meat (I’ll use leftover chicken/steak from the week or the typical breakfast sausage or bacon), cheese, eggs, and some sort of vegetable medley. The latest vegetable inclusion has been butternut squash. I grab the pre-cut squash from the produce section of the grocery store.

We used about half a tub for his burritos and the other half I used to make mini muffins. And guess what, Firecracker inhaled them! Hooray for sneaky veggies. These muffins were perfect for rounding out a balanced breakfast.

I think next time I’ll try freezing the leftover squash and toss it into their smoothies.

This recipe makes 4 dozen mini muffins.

Butternut Squash Raisin Mini Muffins

Ingredients:

  • 1 3/4 C flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 C sugar
  • 1/2 C canola oil
  • 1/2 C milk
  • 1 3/4 C mashed butternut squash
  • 3/4 C raisins
  • cinnamon sugar, for topping

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a mini muffin tin.
  2. Whisk together the flour, baking powder, cinnamon, nutmeg and salt.
  3. In a large bowl, beat the eggs, sugar, oil, and milk together. Add in the squash until combined. Add the flour mixture and stir until fully incorporated. Fold in the raisin.
  4. Spoon batter into prepared muffin tin, 3/4 full. Sprinkle the top of each muffin with cinnamon sugar. Bake 10-15 minutes, until a toothpick inserted comes out cleanly. Allow to cool 5 minutes before removing from the pan to a cooling rack.

*This recipe is adapted from Becky at http://www.thetwobiteclub.com/2015/01/cinnamon-crunch-butternut-squash-muffins.html*

Butternut Squash Raisin Mini Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Ackee and Saltfish Muffins from Passion Kneaded

Apple Cinnamon Muffins from Farm Fresh Feasts

Bacon Gruyere Muffins from Karen’s Kitchen Stories

Butternut Squash Raisin Mini Muffins from Sew You Think You Can Cook

Lemony Olive Oil Muffins from A Day in the Life on the Farm

Swiss Almond Vanilla Muffins from Food Lust People Love

Zucchini Walnut Muffin from Palatable Pastime

Japanese Curry

Can you go to the grocery store without a plan?

I can’t.

I have to have a list.

And to have a list I have to have a menu plan for the week.

Sometimes I can be too lazy to menu plan so I reach for the nearest cookbook or magazine. In this instance it was the January/February 2014 edition of Food Network Magazine. I looked at the photographic recipe index near the front of the magazine in search for a stir fry. I found Japanese Beef Curry.

IMG_5204It’s not really a fit for Stir Fry Day Friday though. The beef is thinly sliced and stir fried but the substance behind this dish is really the vegetable concoction – a side dish that reminded me so much of pot pie while it was simmering away that that’s exactly what I did with the leftovers the next night! I divided the leftovers into three ramekins (the smaller one was for the little man who loved the flavorful veggies), covered them with crescent roll dough, and baked them at 375 degrees F for 20-25 minutes until the crust is cooked through and the filling bubbly.

I don’t have curry powder so I looked up the components that typically go in curry powder and adjusted the amounts (as I didn’t need 10 C worth). If you have curry powder, feel free to substitute 2 tbsp for all starred ingredients in the recipe.

This was the first time either of us have had a turnip so I wanted to make sure I could pick it out – I diced the turnip smaller than the potatoes so I could tell the difference. I’m not sure I could really tell you what a turnip tastes like because there’s so much flavor in the “soup”, but I loved the smell of it when preparing it – a fresh and earthy scent.

The recipe below is only for the side dish. If desired, serve alongside stir fried steak and rice or turn into pot pies for a flavorful twist on comfort food.

Japanese Curry

Ingredients:

  • 3 tbsp butter, divided use
  • 1 turnip, peeled and diced
  • 2 Yukon gold potatoes, diced
  • 1 onion, diced
  • 1 tbsp corriander*
  • 1 tsp cumin*
  • 1/2 tsp tumeric*
  • 1/2 tsp pumpkin pie spice*
  • 1/2 tsp pepper*
  • 1/4 tsp ground ginger*
  • pinch red pepper flakes*
  • 1/4 tsp dried mustard*
  • 3 tbsp flour
  • 2 C chicken broth
  • 1 C mixed frozen vegetables (peas, carrots, green beans, corn, etc)
  • 1 tsp sugar

*If you have it, substitute 2 tbsp curry powder for asterisked ingredients

Steps:

  1. Melt 1 tbsp butter in a dutch oven over medium-high heat. Add turnips, potatoes, and onion. Season with salt. Cook until softened and remove to a plate.
  2. In a small bowl combine asterisked ingredients.
  3. Melt remaining butter in the same dutch oven used in Step 1. Whisk in spice mixture (or curry powder, if using) and flour until a paste is created. Slowly whisk in the chicken broth until smooth. Return the veggies from Step 1 to the pot and add in the frozen veggies and sugar.
  4. Bring to a boil, reduce to a simmer, cover and cook 10 minutes. Uncover and cook another 5 minutes. Season to taste with S+P.

Japanese Curry | Sew You Think you Can Cook