You may also like
Categories:
butternut squash shortening margarine sugar brown sugar eggs vanilla flour baking powder baking soda salt chocolate chips
Viewed: 27 - Published at: 9 years agoIngredients
- 2 1/2 cups butternut squash
- 1/2 cup shortening
- 1/4 cup margarine
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chocolate chips (optional)
Method
- Turn oven on to 400 degrees F. Cut a butternut squash in half and scoop out the seeds. Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes. When cool enough to handle, scoop the squash away from the peel. Mash. Use 2 1/2 cups. This time is not included in the prep time.
- Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
- Add in the flour, baking powder, baking soda and salt. Stir just until blended. Remove bowl from mixer and fold in the chocolate chips (if desired).
- Line 24 muffin cups. Scoop the batter into the cups.
- Bake for 20-25 minutes, or until a tester comes out clean.
