Butternut Squash Chocolate Chip Muffins & Beerfest

Are you having a good weekend? I hope so! Mine has been filled with a range of activities including baking, teaching at the gym, coffee with a good friend, a high school football game, and a beerfest.

The nice people at CLIF recently sent me their seasonal bars to sample: iced gingerbread, peppermint stick and spiced pumpkin pie (disclaimer: I received these bars for free):

 

The pumpkin (surprise, surprise) is my favorite of the three. Along with the bars, Clif provided a bundle of recipes developed by the athletes and foodies at CLIF Bar. I couldn’t WAIT to try the recipe for butternut squash muffins. I made a few adjustments to the original recipe developed by Linsey Corbin, professional Team CLIF Bar triathlete.

 

Ingredients:

“Dry”:

• 1 cup unbleached AP flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons cinnamon
• a dash of nutmeg and ginger
• 1 teaspoon baking soda

“Wet”:

• 1/2 cup brown sugar
• 1 cup canned butternut squash (could use fresh roasted too or substitute pumpkin)
• 1/4 cup applesauce (unsweetened)
• 1/3 cup plain, nonfat yogurt
• 3 tablespoons honey
• 1 egg

 

• desired quantity chocolate chips

Directions:

Preheat oven to 350 degrees F

In one mixing bowl, stir together dry ingredients. In a second bowl, mix together wet ingredients.

Fold dry ingredients into wet ingredients and mix until just combined. Stir in chocolate chips.

Spray a mini or regular muffin tin with non stick spray. For regular muffins, fill tins 2/3 full and bake 20-25 minutes. For mini muffins, evenly divide batter using a cooking scoop or tablespoon. Bake ~15 minutes.

This recipe yielded ~30 mini muffins or 12 regular muffins

 

 

mmmmm!

This afternoon, we went to Mellow Mushroom’s third annual beerfest. This was our second beerfest:

 

 

 

 

I only stayed a little while because someone was being antsy ;)

 

 

Tomorrow, I’m throwing a baby shower for a friend and then hopefully relaxing and watching football! What are you up to?