I tried this recipe. Only one reviewer talked about the doughy turn out of muffins. I ended up baking them about 45 minutes and muffin insides stayed like the inside of a churro but a little more moist.
The flavors are good, I'd make it again but without the milk. I used mashed squash, and it was plenty moist without using the milk or only 1/4 cup milk. 3/4 is TOO MUCH.
I realized cooking with butternut squash is very much like cooking with sweet potatoes, you really don't need any additional liquids, the vegetable alone is fine.
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I tried this recipe. Only one reviewer talked about the doughy turn out of muffins. I ended...