It’s that time of year where i buy LOADS of different types of winter squash. One of my favorites is the red kuri squash because they are so versatile with many different ways to prepare them. They are also delicious and my family loves them.
The muffins came about because i happened to have 2 leftover cooked red kuri squash from a previous dinner i’d made. I didn’t want the squash to go to waste so i decided to make muffins with the leftovers and the results were DELICIOUS.
2 Cups red kuri squash, seeded, cooked and smashed
1 stick butter, melted
2 eggs, beaten
1 tsp vanilla extract
1 cup pure maple syrup
2 cups all-purpose-flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
½ tsp all spice
1 cup dried currants
Pre-heat oven to 350°F. Line 2 cupcake tins with 18 cupcake liners.
In a large mixing bowl add smashed squash. Mix and press squash with a large spoon to be sure it’s nice and smooth. Next, add melted butter and stir. Be sure butter is well incorporated into squash. Add beaten eggs, maple syrup and vanilla extract and continue to mix well. Mixture should have a loose consistency.
In a separate bowl add all-purpose flour and remaining dry ingredients. Mix with whisk. Add dry ingredients into squash mixture ½ cup at a time, mixing after each addition. Last add dried currants and gently mix to be sure flour and currants are well incorporated. Be careful not to over mix. Scoop by the spoonfuls into lined cupcake tins, filling about ¾ to the top of the liner.
Place in hot 350°F oven and bake for about 30-40 minutes or until toothpick inserted into middle comes out clean. Let cool and remove from tins. Eat and enjoy.