Made a soup today and had a pile of extra butternut squash left over, so thought I’d try make some muffins with it! I didn’t do very accurate measuring & veer between ounces & grams I’m afraid as I tend to wing it…however they worked a treat! So here goes…
Approx. 12oz butternut squash peeled & chopped
400g (ish!) self raising white & wholemeal flour
300g (ish!) light brown muscovado sugar
1 tsp ground cinnamon
1 tsp baking powder
150ml approx. ricebran oil
Zest & juice of a small orange
Handful of sultanas
Sprinkle of golden caster sugar.
Preheat oven to 180°c.
Place chopped butternut squash in pan of cold water (enough to cover), bring to boil for around 20 minutes until tender. Drain.
I used a food processor for the remainder of recipe, but you could do it manually.
Add squash to food processor and blend until smooth.
Add sugar, eggs, oil & blend until just mixed.
Add orange zest & juice.
Add flour, baking powder, salt & cinnamon. Blend until mixed.
My mixture was a little runny so I sprinkled a bit more flour into mix.
Stir in handful of sultanas.
Spoon mixture into cases. Sprinkle golden caster sugar on each muffin.
Bake for around 20/25 minutes.
Leave to cool on rack. Eat!
This mixture was enough to do 12-16 large muffins I reckon. I made 12 large & 16 mini muffin bites.