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Spiced butternut squash muffins
(3)
55 min
Delicious muffins made using cooked squash and flavoured with cinnamon, ginger, nutmeg and cloves.
Lindsay Ho
7 people made this
Ingredients
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
Method
Prep:35min ›
Cook:20min ›
Ready in:55min
- Preheat oven to 200 C / Gas 6. Lightly grease a 12 cup muffin tin or line with paper cases.
- 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.
- In a large bowl, whisk together flour, baking powder, sugar, salt and spices.
- 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.
- 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.
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