Ingredients
The following ingredients have 13 Servings
- 14 oz (400g) butternut squash deseeded, with or without the skin and chopped
- 10 1/2 oz (300g) light brown sugar
- 4 large eggs
- Salt
- 10 1/1 oz (300g) plain flour
- 2 heaped tsp baking powder
- 1/4 tsp nutmeg
- 1-2 tsp ground cinnamon (to your taste)
- 3/4 cup (175 ml) olive oil
Instruction
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Line your muffin tins with muffin cases.
- Whizz the butternut squash in a food processor until it is finely chopped.
- Add in the sugar and eggs and whizz till mixed.
- Add in a pinch of salt, the flour, baking powder, nutmeg, cinnamon and olive oil and whizz again until just combined. Do not over mix it.
- Fill the muffin cases with the muffin batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
- Let the muffins cool a bit on a wire rack before serving (if you can wait that long).