Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups roasted butternut squash
  • 3 eggs, beaten
  • 1 cup sugar
  • 2/3 cup buttermilk
  • 1/2 cup orange juice
  • 1/2 cup melted butter
  • 2 tablespoons Grand Marnier liqueur, optional

Instruction

  • Preheat oven to 375 degrees.
  • Butter or spray cooking oil on your muffin pan.
  • In a large mixing bowl, sift together flour, corn meal, baking soda, salt, cinnamon, nutmeg and cloves.
  • In another bowl, squish the roasted butternut squash with a fork to prevent large lumps.
  • To the squash add the eggs, sugar, buttermilk, orange juice, butter and liqueur. Mix well.
  • Make a well in the dry ingredients and add the squash mixture and stir just until moistened.
  • Spoon into prepared muffin pan and bake for 15 minutes or until a tester comes out clean.