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Dessert
American
24 mini muffins
20 minutes
10 minutes
A fun treat for snackin' or picnics.
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground whole nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup milk
1/3 cup buttermilk (low-fat)
1/3 cup low-fat ricotta cheese
1 large egg
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1/2 cup Sweet Dumpling Squash, roasted and pureed
Preheat oven to 350ºF. Line a mini muffin pan with cups and lightly coat them with cooking spray.
In a large bowl combine the flour, sugar, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger, and salt; set aside.
In a separate bowl combine the milk, buttermilk, ricotta cheese, whole egg, egg white, vegetable oil, vanilla extract, and the squash. Whisk together until smooth.
Pour wet ingredients into dry ingredients and mix just until all ingredients are moist.
Spoon the batter into the mini muffin cups and fill about 3/4 full. Bake for about 10-15 minutes.
Muffins should be lightly golden brown. A toothpick inserted into the center of a muffin should come out clean when done.
Remove from the oven and cool in the pan for 5 minutes before removing and letting them completely cool.
When baking cakes and cookies, it is best to use room temperature dairy for best mixing.
To freeze up to two months, wrap baked, unfrosted cupcakes tightly in plastic wrap, then place in a freezable zipper bag with as much air as possible removed. Thaw in refrigerator, then frost with freshly made icing.
