Butternut Squash Muffins
Easy butternut squash muffins
Servings 12 muffins
- 14 oz (400g) butternut squash deseeded, with or without the skin and chopped
- 10 1/2 oz (300g) light brown sugar
- 4 large eggs
- 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
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).
Calories: 351kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 30mg | Potassium: 214mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3625IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1.9mg