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Name: Butternut Squash (Or Pumpkin) Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 2 cups Sugar; 1 1/2 cups Vegetable oil; 4 large Eggs; 1 teaspoon Vanilla; 1 teaspoon Lemon zest; finely minced; 1 cup Cooked butternut squash; 1 cup Unsweetened applesauce; 3 1/2 cups All-purpose flour; 2 teaspoons Baking Powder; 2 teaspoons Baking soda; 2 teaspoons Cinnamon; 1/4 teaspoon Ginger; 1/8 teaspoon Salt; 1 cup Dates; loosely packed,; 1 cup Yellow raisins; plumped and; 1/2 cup Finely chopped walnuts

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INGREDIENTS

2 cups Sugar
1 1/2 cups Vegetable oil
4 large Eggs
1 teaspoon Vanilla
1 teaspoon Lemon zest; finely minced
1 cup Cooked butternut squash
1 cup Unsweetened applesauce
3 1/2 cups All-purpose flour
2 teaspoons Baking Powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Salt
1 cup Dates; loosely packed,
1 cup Yellow raisins; plumped and
1/2 cup Finely chopped walnuts

Loaves

INSTRUCTIONS

This combination of mellow butternut squash puree, applesauce, and chopped whole dates and yellow raisins makes for a unique and most toothsome dessert mini loaf. Few can identify the medley of flavors but they suit Thanksgiving to a "T". You can also use mashed sweet potato to replace the butternut squash. Preheat oven to 350 F. Generously grease 3 small loaf pans (8 by 4 inch) or 12-16 mini loaf pans. Flatten out some muffin liners into mini loaf pans, if desired. In a large bowl, blend the sugar, oil, eggs, squash puree, applesauce, vanilla, and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly and add nuts and dates. Spoon batter into prepared loaf pans. Bake until loaves test done (a cake tester inserted into the centre will come out almost clean). 40-45 minutes for larger loaf, 25-35 minutes for mini loaves. from the WWW MM-format by Petra ~~ltphildeb~~at;gmx.net> Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt ~~ltphildeb~~at;ibm.net> on Sep 26, 1999

NOTES

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Butternut Squash (Or Pumpkin) Muffins

2 cups Sugar
1 1/2 cups Vegetable oil
4 large Eggs
1 teaspoon Vanilla
1 teaspoon Lemon zest; finely minced
1 cup Cooked butternut squash
1 cup Unsweetened applesauce
3 1/2 cups All-purpose flour
2 teaspoons Baking Powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Salt
1 cup Dates; loosely packed,
1 cup Yellow raisins; plumped and
1/2 cup Finely chopped walnuts

This combination of mellow butternut squash puree, applesauce, and  chopped whole dates and yellow raisins makes for a unique and most  toothsome dessert mini loaf. Few can identify the medley of flavors  but they suit Thanksgiving to a "T". You can also use mashed sweet  potato to replace the butternut squash.    Preheat oven to 350 F. Generously grease 3 small loaf pans (8 by 4  inch) or 12-16 mini loaf pans. Flatten out some muffin liners into  mini loaf pans, if desired.    In a large bowl, blend the sugar, oil, eggs, squash puree, applesauce,  vanilla, and lemon zest. In another bowl, stir together dry  ingredients. Mix into wet batter, stirring gently but thoroughly and  add nuts and dates.    Spoon batter into prepared loaf pans. Bake until loaves test done (a  cake tester inserted into the centre will come out almost clean).  40-45 minutes for larger loaf, 25-35 minutes for mini loaves.    from the WWW MM-format by Petra ~~ltphildeb~~at;gmx.net>       Converted by MM_Buster v2.0n.    Posted to MM-Recipes Digest  by Petra Hildebrandt ~~ltphildeb~~at;ibm.net>  on Sep 26, 1999

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Nutrition

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Serving Size: 1 Loave (1084g)
Recipe Makes: 3 Loaves

Calories: 3488
Calories from Fat: 1195 (34%)

Amt Per Serving		% DV

	Total Fat 132.8g	177 %
	Saturated Fat 18.3g	92 %
	Monounsaturated Fat 62.3g
	Polyunsanturated Fat 44g
Cholesterol 1410mg		434 %
Sodium 3402.9mg		117 %
Potassium 889.5mg		23 %
Total Carbohydrate 529.2g		156 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 519.8g
Protein 62.6g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3488

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