I wanted to make a particular Butternut Squash Muffin recipe last year, but never managed to carve out the time to do so. This year I made it a priority. I still have plenty of squash from the CSA, so I cut up the right amount of butternut squash and put the remaining cubes in the freezer for another use.
This recipe is complicated. After making it, I think I can say it is unnecessarily so. I boiled the spiced apple cider syrup down for HOURS and I'm not sure I can say that those spice flavors really came through. Beating the eggs separately seemed like an unnecessary step as well. My muffins came out looking much more dense than those in the original photo, and not so cake-like. They tasted good, though.
The recipe yielded me 12 regular-size muffins plus 12 mini-muffins as well. I baked the mini muffins for about 20 minutes and the full-size for about 25, but I think both could have used 2-3 minutes less in the oven.
I can't say I'll be making this again, as it was quite complicated and there are many other butternut squash muffin recipes out there, but I'm glad I finally gave it a shot.