Author Notes: These would be a great accompaniment to your Thanksgiving dinner or just eaten by themselves for breakfast. They were great as an afternoon snack today! —nannydeb
Makes: 2 dozen
Ingredients
-
1 1/2
cups all purpose flour
-
1 1/2
cups yellow cornmeal
-
2
teaspoons baking soda
-
1
teaspoon salt
-
1
teaspoon cinnamon
-
1/2
teaspoon ground nutmeg
-
1/4
teaspoon ground cloves
-
1 1/2
cups roasted butternut squash
-
3
eggs, beaten
-
1
cup sugar
-
2/3
cup buttermilk
-
1/2
cup orange juice
-
1/2
cup melted butter
-
2
tablespoons Grand Marnier liqueur, optional
Directions
- Preheat oven to 375 degrees.
- Butter or spray cooking oil on your muffin pan.
- In a large mixing bowl, sift together flour, corn meal, baking soda, salt, cinnamon, nutmeg and cloves.
- In another bowl, squish the roasted butternut squash with a fork to prevent large lumps.
- To the squash add the eggs, sugar, buttermilk, orange juice, butter and liqueur. Mix well.
- Make a well in the dry ingredients and add the squash mixture and stir just until moistened.
- Spoon into prepared muffin pan and bake for 15 minutes or until a tester comes out clean.
1 of 2
2 of 2