I’ve watched the entire first season of Homeland now. I can’t really tell if I like the show, or if I just like seeing Claire Danes’ cry face. I have always loved Claire Danes, since the days of My So Called Life, but man, does she have one of the ugliest/amazing cry faces ever. She is so good at her cry face it makes me depressed, because I become sad with her. So, being obsessed with cry faces, obviously I googled “Claire Danes cry face.” What would come up but a wonderful tumblr FULL of cry faces. It’s amazing. It’s weird. It’s everything you would want it to be. There are some real gems in there, especially some of Kim Kardashian. Amazing. Do you guys have a favorite cry face? Please share, I would love to see.
Ok, moving on from cry faces and onto muffins. Most of the time, I am not really a huge muffin fan. I can attribute this to my parents’ obsession with Costco and the flats of muffins they would buy for the house. These muffins were the size of my face, and a flat consisted of chocolate chip, blueberry, and poppy seed. If I wanted a snack, it was “Eat a muffin.” I became over muffins. Quickly. It wasn’t until my late twenties that I explored the muffin world again. Still though, I am only really interested in muffins that don’t cross over the flavor types of muffins in my past. Therefore, I love these muffins. Perfect bits of fall in every bite. Perfect, cozy, pretty, drink coffee and read a book muffins. Dig in.
Streuseled Acorn Squash Muffins
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup granulated sugar
2 tablespoons light brown sugar
1/4 cup coconut oil (can sub with vegetable oil)
1 1/4 cup peeled and finely grated acorn squash
1 small overripe banana, mashed
2-3 1/2 tablespoons milk (depending on batter consistency)
1/2 teaspoon vanilla extract
2 tablespoons cold butter, cut into small cubes
1/3 cup granulated sugar
1/4 cup all purpose flour
1. Preheat oven to 350°F. Line a muffin tin with liners and set aside.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In another mixing bowl, whisk together the egg, sugars and oil. Stir in the squash, banana, milk, and vanilla extract until fully incorporated. Pour the dry mixture into the wet mixture and stir until just combined.
4. Pour the batter into the liners and fill each about 2/3 full.
5. For the streusel: Combine the butter, sugar and flour in a small mixing bowl and cut together, using a pastry knife or he back of a fork. (the end result should have a very fine, grainy texture)
6. Sprinkle a generous amount of streusel over the top of each muffin, about 2 tablespoons.
7. Bake for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
8. Allow to cool for about 20 minutes before serving.