Spiced butternut squash muffins

    Spiced butternut squash muffins

    Save this recipe

    Be the first to make this!

    About this recipe: Delicious muffins made using cooked squash and flavoured with cinnamon, ginger, nutmeg and cloves.

    Serves: 12 

    • 225g (8 oz) peeled, seeded and diced butternut squash
    • 200g (7 oz) plain flour
    • 1 dessertspoon baking powder
    • 110g (4 oz) caster sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 175ml (6 fl oz) semi skimmed milk
    • 1 egg, beaten
    • 1 tablespoon olive oil

    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a 12 cup muffin tin or line with paper cases.
    2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and purée in a food processor.
    3. In a large bowl, whisk together flour, baking powder, sugar, salt and spices.
    4. In a medium bowl, thoroughly mix together milk, egg and oil. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon into the prepared tin, filling cups about 3/4 full.
    5. Bake 20 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Remove from muffin tin and cool on a wire rack.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate