Butternut Pecan Muffins with Brown Sugar Crumble
Ingredients
- 1/2small (2 pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)
- 1/3cup brown sugar
- 3/4cup toasted pecan pieces, divided use
- 2tablespoons sour cream
- 1 1/2teaspoons vanilla, preferably Mexican
- 2 eggs
- 1 1/2cups cake flour
- 3/4cup granulated sugar
- 1teaspoon ground cinnamon, preferably Mexican canela
- 1teaspoon baking soda
- 3/4teaspoon baking powder
- 1/2teaspoon salt
- 5ounces (10 tablespoons) unsalted butter, softened
Instructions
Butternut-Pecan Muffins with Brown Sugar Crumble serves 12 original recipe by Rick Bayless.
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