Ok, moving on from cry faces and onto muffins. Most of the time, I am not really a huge muffin fan. I can attribute this to my parents’ obsession with Costco and the flats of muffins they would buy for the house. These muffins were the size of my face, and a flat consisted of chocolate chip, blueberry, and poppy seed. If I wanted a snack, it was “Eat a muffin.” I became over muffins. Quickly. It wasn’t until my late twenties that I explored the muffin world again. Still though, I am only really interested in muffins that don’t cross over the flavor types of muffins in my past. Therefore, I love these muffins. Perfect bits of fall in every bite. Perfect, cozy, pretty, drink coffee and read a book muffins. Dig in.
♥ Teri
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Streuseled Acorn Squash Muffins
Servings:
INSTRUCTIONS
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Preheat oven to 350°F. Line a muffin tin with liners and set aside.
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In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
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In another mixing bowl, whisk together the egg, sugars and oil. Stir in the squash, banana, milk, and vanilla extract until fully incorporated. Pour the dry mixture into the wet mixture and stir until just combined.
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Pour the batter into the liners and fill each about ⅔ full.
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For the streusel: Combine the butter, sugar and flour in a small mixing bowl and cut together, using a pastry knife or he back of a fork. (the end result should have a very fine, grainy texture)
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Sprinkle a generous amount of streusel over the top of each muffin, about 2 tablespoons.
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Bake for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
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Allow to cool for about 20 minutes before serving.
Calories: 118kcal Carbohydrates: 20g Protein: 2g Fat: 4g Saturated Fat: 3g Cholesterol: 9mg Sodium: 77mg Potassium: 56mg Fiber: 1g Sugar: 10g Vitamin A: 71IU Vitamin C: 1mg Calcium: 18mg Iron: 1mg
