I love a muffin or two.
I love butternut squash.
So butternut squash muffins rock my world like you would not believe.
These are super simple to make – aka you do not even have to peel the butternut squash if you don’t want to. And you get to do it all in a food processor. See, I told you. Not only that but they freeze very well and so I kinda over do it when making them. Seriously, I have been known to make 36 in one go just so that that my butternut squash stash does not go to waste. But then, that’s breakfast sorted for a few weeks as I just throw them in the oven in the morning and they are ready by the time the coffee is done.
Oh and they are mini chef approved too. Yeap, sneaking those vegetables in there.
So try this easy butternut squash muffin recipe and I dare you not to go overboard just like me.
This is the second recipe in my pantry staple spotlight on butternut squash.
Roasted butternut squash soup with coconut.
This is inked up to the Spice Trail Challenge over at Bangers and Mash.
Butternut Squash Muffins
- 400 g (14oz) butternut squash deseeded, with or without the skin and chopped
- 300 g (10 1/2oz) light brown sugar
- 4 large eggs
- 300 g (10 1/2oz) plain flour
- 2 heaped tsp baking powder
- 1/4 tsp nutmeg
- 1-2 tsp ground cinnamon to your taste
- 175 ml olive oil
- 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).