Butternut Squash And Chocolate Chip Muffins

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These are the fluffiest most delicious cake-like muffins! it's so rewarding to start with raw squash and end up with such a sumptuous treat. my children absolutely devour these - a batch will disappear in a day. a must try!!

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Steps

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Turn oven on to 400 degrees f.

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Cut a butternut squash in half and scoop out the seeds.

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Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes.

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When cool enough to handle , scoop the squash away from the peel.

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Mash.

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Use 2 1 / 2 cups.

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This time is not included in the prep time.

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Preheat oven to 325 degrees f.

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Using a stand mixer , blend thoroughly the squash , shortening , margarine , sugar , brown sugar , eggs and vanilla.

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Add in the flour , baking powder , baking soda and salt.

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Stir just until blended.

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Remove bowl from mixer and fold in the chocolate chips.

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Line 24 muffin cups.

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Scoop the batter into the cups.

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Bake for 20-25 minutes , or until a tester comes out clean.

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Ingredients

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butternut squash, shortening, margarine, sugar, brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, chocolate chips