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Butternut Muffins

Yields6 ServingsPrep Time35 minsCook Time50 minsTotal Time1 hr 25 mins

The Thanksgiving breakfast

Bruno Albouze Butternut Muffins

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
Batter
 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
1

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
2

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
3

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

Nutrition Facts

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