Friday, September 18, 2009
Using Leftovers: Banana Streusel Muffins with Butternut Squash and Carrots
What do you do with a leftover piece of butternut squash, a handful of cooked Gingered Carrots and two ripe bananas?
Puree them together in the food processor and make yummy muffins!
I used my favorite banana bread/ muffin recipe and added the squash, carrot and banana puree and a streusel topping(from another muffin recipe) to create a new favorite!
Banana Streusel Muffins
1/2 cup sugar(I used evaporated cane juice crystals.)
1/2 cup butter
4 T. milk
2 cups flour(I use mostly whole wheat pastry flour and it works great.)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup banana/squash/carrot puree or you can use just bananas or any combination of pureed fruits and veggies that you desire.
Mix sugar, butter and eggs well. Add milk. Mix dry ingredients together and add to sugar mixture. Last, add bananas and any of the optional ingredients desired. Pour batter into greased bread pans or muffin tins.
Make Streusel topping:
2 tablespoons butter
2 tablespoons brown sugar(again, I used evaporated cane juice crystals. I love the crunchiness they add to this topping!)
1/4 teaspoons cinnamon
1/2 cup chopped walnuts or pecans
Cut the butter into small pieces and mix with remaining ingredients. Sprinkle the topping over the batter.
Bake at 350 degrees for 25-30 minutes or until inserted toothpick comes out clean.
Makes about 18 muffins. This recipe also freezes well!
Using leftovers creatively, instead of wasting bits and bobs of food, stretches our grocery dollars just a bit further!
**Check out all the frugal tips and tricks at this week's Frugal Friday round-up over at Life As Mom!