Raised Squash Muffins
A simple recipe for raised muffins, incorporating squash for a moist and slightly sweet flavor. The dough is left to rise overnight for a light and airy texture.
Ingredients
- 0.25 oz Active dry yeast (Equivalent to 1/4 of a standard yeast cake)
- 0.25 cup Lukewarm water
- 0.25 cup Butter, melted
- 2.5 cups All-purpose flour
- 0.5 cup Cooked and mashed squash
- 0.25 cup Granulated sugar
- 0.5 tsp Salt
- 0.5 cup Milk, lukewarm
Instructions
- 1In a small bowl, dissolve the active dry yeast in 1/4 cup lukewarm water. Let stand for 5-10 minutes, or until foamy.
- 2In a large bowl, combine the lukewarm milk, mashed squash, sugar, salt, and melted butter. Mix well.
- 3Add the dissolved yeast mixture to the milk and squash mixture. Gradually add the flour, mixing until a soft dough forms.
- 4Cover the bowl with a clean cloth or plastic wrap and let rise in a warm place overnight (8-12 hours).
- 5Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- 6Gently punch down the dough and spoon it into the prepared muffin tin, filling each cup about 2/3 full.
- 7Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 8Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.