Tuesday, November 8, 2011

Vegan Butternut Squash Muffins

Things are much different now than what they were a decade back. I believe people used to shop in the stores more then than now. Can you blame them when the gas prices are so high and the online deals are much better in some cases than going to the stores? You can buy probably everything online including medicines and other nutritional supplements too. An example of an online pharmacy is canada online pharmacy. When I checked that site, online shopping actually made sense in reducing the cost to the customer.
 
I have not been blogging as usual due to many things going on in my life. But, I do thank the readers for keeping it going even when there was no action on the blog for more than two weeks. Thank you!!
 
One year back - Cream Cheese Sweet Bread, Green Peas and Ricotta Dip
Two years back - Date Cake, Chinese Fried Rice

Ingredients:
Whole Wheat Flour - 1 1/2 cups
All Purpose Flour - 1 1/2 cups
Sugar - 1 cup (If you like it very sweet, use 1 1/2 cups)
Salt - 1/2 tsp
Baking Soda - 1 tsp
Baking powder - 1/2 tsp
Five spice powder - 1/2 tsp
Cinnamon powder - 1 tsp
Vegetable Oil - 1/2 cup
Shredded Butternut Squash - 2 cups
Applesauce - 1 cup (measured in dry measuring cup)
Flax meal - 4 TBSP
Warm water - 3/4 cup
 Method:
Preheat the oven to 350 F. Line muffin cups with paper or grease. In a bowl, whisk together flours, salt, baking soda, baking powder, five spice powder, cinnamon. Set aside. In a small bowl, whisk together flax meal and warm water and let it sit for 5 minutes.
In another bowl, combine oil, applesauce, shredded butternut squash, sugar. Add the flax meal and water mixture and combine. Add this to the dry ingredients and combine till moist. Do not over mix. Fill the muffin cups and bake for 25 - 28 minutes or until a toothpick inserted in the center comes out clean. You will get about 18 muffins from this batter. Cool in the pan for 10 minutes and then remove to cool on the wire rack completely.

Notes:
You can use 4 eggs in place of flax meal. In that case, omit water and add the slightly beaten eggs to wet mixture and proceed. You can use any winter squash in place of butternut squash. Spices are optional or you can use your own favorite spice powder.

Enjoy.
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9 comments:

  1. Never tried butternut squash in muffins, looks fabulous.

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  2. Looking delicious.........yummmmmmy......

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  3. Wow they looks super irresistible, fantastic..

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  4. How are you Champa? I too am back from a big break. Good way to use butternut squash. To tell you the truth I have never used butternut squash so far. I guess it tastes just like pumpkin?

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  5. lovely muffins. i havent made anything with butternut ever. there r so many squashes to try this season!.. time to experiment a bit! Have a good day Champa. and link up these scrumptious muffins to the squashlove blog hop!
    Richa @Hobby And More Food Blog

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  6. Luvly Muffins.Luks Yumm and delicious.Luv the recipe too.

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  7. butternut muffins veganized are my type of baking! love these! :) have a great weekend!

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