Now follow these easy steps to bake a batch of these special Butternut Squash Cornbread Muffins:
1. Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners, or spray the muffin cavities with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, beat the egg lightly. Add the brown sugar, buttermilk, canola oil, and puree, and whisk until combined. Pour into the dry ingredients and stir together until just incorporated.
4. Pour into the prepared muffin pan and bake on the middle rack of the oven for 15 minutes or until lightly golden on top and the muffins spring back when gently pressed.
5. Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely, or enjoy warm!
6. Store in an airtight container at room temperature.
Note: If using paper liners, the liners will stick to the muffins if they’re not warm. If you microwave them for a few seconds, the paper will come right off.
If you would like to see more healthy recipes for early morning energy, then please Like our Facebook Page!
Source: Marcie Bidou