Butternut Muffins
Servings: 6
The Thanksgiving breakfast
Ingredients
Orange Butternut
- 500 g Butternut squach
- 100 g Carrot, scrubbed
- 15 g Butter
- 30 g Brown sugar
- 500 g Orange juice
- 3 g Fresh ginger
- 5 g Cinnamon stick
- 1 g Star anise
- 0.5 g Nutmeg
- 1 g Allspice
Batter
- 200 g All-purpose flour
- 5 g Baking powder
- 0.5 g Salt
- 70 g Brown sugar
- 1 g Allspice
- 2 g Anise seeds
- 125 g Milk
- 100 g Eggs
- 90 g Butter, melted
Instructions
Orange Butternut
- Soak pumpkin seeds in water, and drain. Lightly oil seeds and bake at 375ºF/190ºC for about 25 min until crips. In a sautoir pan, sweat the cubed butternut and carrot with butter for 5 min. Add brown sugar, orange juice and spices. Cook for 35 to 40 minutes until liquid is gone, stirring every so often. Set aside to cool – remove star anise and cinnamon sticks; rinse and use for garnishing.
Batter
- In a pastry bowl, combine dry ingredients first; flour, baking powder, sugar, salt and spices. In a narrow and tall cup, blend eggs with milk and melted butter. Add a couple of tablespoons of roasted butternut – blend and pour into the dry ingredients, mix by hand with a whisk or paddle attachment if using a stand mixer. Do not over work. Fill up greased muffin molds half way, stuff with a couple of roasted butternut chunks and add more batter. Top with more roasted butternut mixture.
Baking
- Bake at 400ºF/200ºC for about 25 min; cool. Enjoy!
