Chocolate Winter Squash Muffins

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This past summer, we made about a gazillion of these Chocolate Zucchini Muffins, using up the zucchinis that had grown waaaayyy too big for “normal” eating. We (obviously) ate a lot of muffins then, preferably when soaking up the sun somewhere, but we could also put many in the freezer for later. We literally just finished the last ones from the summer – which can serve as an indication of exactly how many we actually made – and so, it was time to make new muffins. Because really, isn’t it just unbeatable to have chocolate muffins in the freezer that you can defrost in no time and fend off any blood sugar dips with? It is to us, at least. But with no zucchinis on hand now, during the winter, what to do? Introducing: winter squash. With essentially endless storage possibilities, winter squashes can be used throughout the whole dark and cold season, all the way until the garden is back to former glory. By making a puree using butternut squash, you’ll end up with the most moist, borderline sticky, muffins ever. No dry crumbs here, be sure of it. I was, after all, raised by my mother – a fan of all things sweet and dessert-like, and with a strong preference for stickiness and gooeyness.

If you end up with leftover puree, check out this recipe for Easy Squash and Nut Bread – or, you know, make a double batch of these and freeze for later! We sure didn’t finish all in one sitting, so we’ll bring the leftover ones on our upcoming ski trip. If allowed to sit at room temperature for a few hours, they’ll defrost just fine. If the hanger is real, you can easily pop them into the microwave or oven.

I think that’s about it, everyone – a chocolate muffin a day keeps the doctor away, we all know that, so go make these!

Makes 12 muffins

1 flax egg (1 tbsp ground flax seeds + 2 1/2 tbsp water, see step 1)
2 1/2 dl oat milk
3 dl butternut squash puree*
1/2 dl canola oil
1 1/2 dl light muscovado sugar
5 dl flour (we like a mix of rye and wheat)
3/4 dl cacao powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
80 g dark chocolate, roughly chopped

  1. Set the oven to 200ºC. Then, stir together flax seeds and water in a small bowl or glass, and let sit for 5 min.
  2. In a large bowl, whisk together oat milk, butternut squash puree, canola oil and sugar. Add in the flax eggs, once thickened, and stir.
  3. In a separate bowl, stir together all the remaining ingredients except the chocolate. Grease a standard muffin pan and set aside.
  4. Mix in the dry ingredients with the wet, a little at a time (sifting is preferred but not necessary), and stir until smooth. Add in the chocolate. Scoop the batter into the muffin pan, filling almost all the way up, and bake in the middle of the oven for approx. 15 min, or until a toothpick comes out more or less dry. The muffins freeze very well and defrost quickly. Just allow to cool completely before placing in the freezer.

*To make the puree, we peel, de-seed and cube half a butternut squash, and then roast the cubes at 200ºC for approx. 30 min, or until very soft (no oil or salt). Then, we blend until smooth using a hand mixer. Depending on the size of the squash, you may or may not end up with leftover puree. If you do, fear not! With some seasoning, this puree can be eaten as is – or it can be mixed into mashed potatoes, stirred into pancake batter, added to virtually any sauce, turned into “hummus” together with some beans or lentils… or (which has been tried and tested plenty of times) it can be blitzed with tons of garlic, tahini and lemon juice and used as a kale salad dressing.

12 st muffins

1 st linfröägg (1 msk krossade linfrön + 2 1/2 msk vatten, se steg 1)
2 1/2 dl havredryck
3 dl butternutpumpapuré*
1/2 dl rapsolja
1 1/2 dl ljust muscovadosocker
5 dl mjöl (vi gillar en blandning av råg och vete)
3/4 dl kakaopulver
1 msk bakpulver
1 tsk bikarbonat
1/2 tsk salt
1 tsk malen kardemumma
80 g mörk choklad, grovhackad

  1. Sätt ugnen på 200ºC. Rör sedan samman krossade linfrön och vatten i en liten skål. Låt stå i 5 min. 
  2. I en stor bunke, vispa ihop havredryck, pumpapuré, rapsolja och socker tills slätt. Tillsätt linfröägget, som nu ska ha tjocknat, och rör om.
  3. I en separat bunke, rör samman resterande ingredienser förutom chokladen. Smörj därefter en vanlig muffinsplåt och sätt åt sidan.
  4. Blanda in de torra ingredienserna med de blöta, lite i taget (sikta gärna), och rör tills blandningen är helt slät. Tillsätt därefter chokladen. Häll sedan smeten i muffinsplåten, och grädda i mitten av ugnen i ca 15 min, eller tills dess att en baksticka kommer ut med några saftiga smulor. Dessa muffins håller väl i frysen och tinar snabbt. Se bara till att de kallnat ordentligt innan du lägger dem i frysen.

*Pumpapuré: vi skalar, gröper ur och skär en halv butternutpumpa i kuber, och ugnsrostar sedan kuberna i 200ºC i ca 30 min, eller tills dess de är mycket mjuka (ingen olja eller salt). Sedan mixar vi pumpan helt slät med hjälp av en stavmixer. Beroende på storleken på pumpan kan det bli puré över, men släng för guds skull inte bort denna! Med lite kryddning är den god att äta som den är, eller så kan purén mixas med potatismos (ljuvligt gott), blandas ner i pannkakssmet, röras ner i (nästan) vilken sorts sås som helst, bli till “hummus” tillsammans med bönor eller linser… eller – vilket har gjorts många gånger – så kan den mixas med mängder med vitlök, tahini och citronjuice and användas som dressing till grönkålssallad.

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