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
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Ingredients
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1 1/2 cups
all purpose flour
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1 1/2 cups
yellow cornmeal
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2 teaspoons
baking soda
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1 teaspoon
salt
-
1 teaspoon
cinnamon
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1/2 teaspoon
ground nutmeg
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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
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Preheat oven to 375 degrees.
-
Butter or spray cooking oil on your muffin pan.
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In a large mixing bowl, sift together flour, corn meal, baking soda, salt, cinnamon, nutmeg and cloves.
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In another bowl, squish the roasted butternut squash with a fork to prevent large lumps.
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To the squash add the eggs, sugar, buttermilk, orange juice, butter and liqueur. Mix well.
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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.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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