Delicious muffins made using cooked squash and flavoured with cinnamon, ginger, nutmeg and cloves.
8 people made this
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
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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.
I found the first time I made these that they stuck very badly to the paper cases so I added a bit more oil the second time and they were fine (I suppose I could have just oiled the muffin tin and done without paper cases but that would mean more washing up).
28 Apr 2012