Harvest Muffins with Butternut Squash, Golden Raisins and Almonds

24 Large Muffins

Ingredients:

• 1 large butternut squash, peeled, roasted and mashed (about 1 ½ cups mashed squash)

• 1 cup golden raisins, soaked overnight in apple cider to cover

• 1 cup sliced almonds, toasted and cooled

• 4 ¼ cup all-purpose flour

• 1 Tbsp baking powder

• 1 tsp baking soda

• 1 ½ tsp kosher salt

• 18 Tbsp unsalted butter, room temperature

• 1 ½ cups dark brown sugar

• ¾ cup granulated sugar

• 1 ½ Tbsp cinnamon

• 2 tsp ground ginger

• 1 tsp ground clove

• ½ tsp grated nutmeg

• 4 whole eggs and 1 yolk

• 2 tsp vanilla paste

• ¾ cup buttermilk

1)     The night before, peel, core and dice (1” cubes) the butternut squash. Toss with a little olive oil, salt and pepper and roast in a 375-degree oven for about 35-40 minutes until caramelized and soft.  Mash the squash with a potato masher, place in a small container, cover with plastic wrap and let sit at room temperature overnight.

2)     Soak the golden raisins overnight in just enough apple cider to cover.

3)     The next day, line your muffin tin with paper inserts (or make your own with parchment paper).

4)     Lightly toast the slivered almonds in a non-stick pan and set aside.

5)     Strain the raisins, reserving the cider.  Add the cider to the buttermilk and stir to combine.

6)     Whisk together the flour, baking powder, baking soda and salt.

7)     In a standing mixer, cream the butter and sugars with the spices until light and fluffy.

8)     Add the eggs (and yolk) one at a time and finally add the vanilla paste.

9)     Lightly stir in the 1 ½ cups squash.

10)  Alternate adding the dry mix and the buttermilk (dry, buttermilk, dry, buttermilk and dry)

11)  Add the raisins and almonds and stir to combine.  Let the batter sit 30 minutes.

12)  Preheat the oven to 425 degrees.

13)  Fill the muffin tins to the top and lightly sprinkle with additional granulated sugar.

14)  Bake the two trays of muffins in the 425-degree oven for 8 minutes. Without opening the door, lower the temperature to 350 degrees and bake for roughly 8-9 more minutes until tops are golden and solid.

15) Let the muffins cool in the tins 15 minutes and then finish cooling on a wire rack.