Bruno Albouze Butternut Muffins
ShareTweetSaveShareSave to BigOven

Butternut Muffins

Yields6 ServingsPrep Time35 minsCook Time50 minsTotal Time1 hr 25 minsRating


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
 0.50 g Nutmeg
 1 g Allspice
 200 g All-purpose flour
 5 g Baking powder
 0.50 g Salt
 70 g Brown sugar
 1 g Allspice
 2 g Anise seeds
 125 g Milk
 100 g Eggs
 90 g Butter, melted


Orange Butternut

Soak pumpkin seeds in water, and drain. Lightly oil seeds and bake at 375ºF/190ºC for about 25 min or 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.


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. Throw in a couple of tablespoons 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.


Bake at 400ºF/200ºC for about 25 min; cool. Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Happy Holidays Sale

Bruno Albouze Signature Apron

Beautiful woman wearing Bruno Albouze Signature Apron
Scroll to Top