If you aim to be thrifty, it helps to also be creative. Such moments can lead to wonderful inventions like these muffins. I had a squishy banana on the counter and a dab of butternut puree in the refrigerator — not enough for any of my loved projects. I had broken some dried apple slices into small bits to use in cooked cereal. They sat available on the counter.
Put it all into muffins with some streusel on top and you have a winner. Frederick wanted to take a bag of the muffins to his charter school pot luck as long as I promised to make more to keep at home. That we did!
We have one little one who doesn’t want nuts in his bread or his cookies. I’m flexible — I grind walnuts and add them when he is not looking. Walnuts are in the streusel, but you could put broken walnuts in your muffin batter instead. These muffins are sweet enough you could skip the streusel and frost the muffins once they cool. Now you have cup cakes — great for a kids party. Consider going all whole wheat for a slightly more dense but nourishing muffin. To keep it in the “cake” family, consider some white flour as a trade off to the family eating squash as dessert.
A gluten-free quinoa pumpkin breakfast cookie
Butternut squash custard, a delicious, nourishing dessert
Homemade baby food with winter squash
Can you turn your jack-o-lantern into a pumpkin pie?
Butternut squash: How to select it, cook it, peel it (and more) in your go-to guide
Roasted vegetables: How to roast them and lots of ideas on using them
What to do with all of your green (immature) butternut squash
Enjoy a holiday-inspired latte and save a few bucks at the same time…