On Saturday, I roasted two butternut squash, scooped out the squash and pureed it. I froze a cup to use for muffins in the future, set aside a half cup to use in a recipe that I want to try, and then used a cup to bake Butternut Squash Crumb Muffins, a recipe from Ken Haedrich's The Harvest Baker (34-35). I make some changes by using white whole wheat flour, reducing the brown sugar in the muffins from ¾ to ½ cup, replacing the milk with buttermilk and adjusting the baking powder and adding baking soda. I add 2 Tbs. milk powder and 2 Tbs. flax meal. I delete a teaspoon of vanilla. I do a streusel with 3 Tbs. brown sugar, 5 Tbs. King Arthur AP, ½ Tbs. melted butter, and 1/2 Tbs. avocado oil, to which I added a bit of pecan meal. The recipe made 13 muffins, so I put a muffin paper in small ceramic dish for the extra one. It took about 5 minutes longer to bake than the ones in the muffin pan. I am looking forward to having these for breakfast over the next few days. Scott will likely have one with his afternoon tea.
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