Tuesday, December 29, 2009

Squash,Pumpkin Seed Muffins


These muffins are made with butternut squash or winter squash. They have a quiet dense texture, ideal for breakfast or with a cup of tea.


Source: Good Food Magazine


Makes 12


Ingredients:


Plain flour-280 gm


Butter-85 gm melted


Milk-175 ml


Light muscovado sugar-175 gm


Butternut squash -300 gm peeled and grated


Eggs-3


Baking Powder-1 tbsp


Ground Cinnamon- 2 tsp


Small handful of green pumpkin seeds


Method:


Preheat the oven to 200 degree celsius, fan oven 180 degree celsius. Butter and line the muffin tin with paper cases. Sift together flour,baking powder and cinnamon. In a large bowl mix the eggs,milk and butter. Add the sugar and beat well. Add the flour mixture and beat to give a lumpy batter. Stir the grated squash.


Fill the mixture into the muffin tin and sprinkle the pumpkin seeds on top. Bake for 20 to 25 minutes or until well risen and firm to touch.


Cool slightly in the tin and turn it onto a wire rack.


3 comments:

Organic said...

These sound nutritious with squash and pumpkin seeds,love them with cuppa :D

Yasmeen said...

Those look healthy with seeds and squash.I'd thoroughly enjoy them anytime of the day.

Umm Mymoonah said...

Thank you for your comments

LinkWithin

Related Posts Plugin for WordPress, Blogger...