Here are the ingredients you’ll need to make a dozen of these special Butternut Squash Cornbread Muffins:
1 cup all purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
3 tablespoons brown sugar (granulated sugar, maple syrup, or honey may be substituted for the brown sugar)
1 cup buttermilk (I used low fat … No buttermilk? Simply place regular milk in a measuring cup with 1 tablespoon of lemon juice and let stand at room temperature for 15-20 minutes.)
⅓ cup canola oil
¾ cup butternut squash puree (I used store bought butternut squash puree for this recipe … Alternatively you can cut a butternut squash in half, remove the seeds, and rub with olive oil. Roast cut side down on a baking sheet at 350 degrees for about 45 minutes or until tender, scoop out the flesh, and puree.)
The detailed preparation steps are on the next page …