Spiced Butternut Squash Muffins Recipe Reviews - Allrecipes.com (Pg. 12)
Reviewed: Sep. 14, 2002
This turned out awful! I followed the recipe precisely, with no substitutes, and ended up with quite a mess. I had serious misgivings when the recipe listed a 1/2 pound of cooked squash, but I followed it anyway. A 1/2 pound is ALOT of squash!! There is no way that you could have weighed the squash. Did it just LOOK like a 1/2 pound to you? How about converting it to cups? I used a dietary scale and ended up with so much of the mixture it looked like I could have baked two or more pies, not muffins!! I ended up actually doubling the flour/sugar mixture and adding it to what was leftover and even then I baked 24 muffins. I wanted to take them to my parents for a weekend brunch, but there is no way I would serve these to anyone. I make alot of recipes that I find on Allrecipes.com, but have never rated them. This is the first time I have done this because of how poorly they turned out. Never again.
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Reviewed: Sep. 12, 2002
This was a great recipe. My first grade food science students made it. Due to what i had on hand we made a few substitutions. We used acorn instead of butternut squash. also i mixed cinnimon, ginger, and nutmeg instead of pumpkin pie spice. Next time I make it i will bake instead of boil squash. The skins come off easier and you retain a higher nutritional value.
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Reviewed: Mar. 5, 2002
These were really good. I used paper liners and that was a mistake as the paper didn't want to pull away from the muffin. Will definitely make again.
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Reviewed: Mar. 2, 2002
Yummy! This is a great way to use leftover butternut squash - excellent for snacking.
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Reviewed: Nov. 29, 2001
These muffins were a tasty way to use up some baked leftover squash. I just mashed it instead of pureeing it. The recipe made 30 mini muffins, which took 12 minutes to bake.
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Reviewed: Oct. 29, 2001
I used acorn squash which was good - but took forever to peel. Definitely would make again with butternut squash.
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