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


Plain flour-280 gm

Butter-85 gm melted

Milk-175 ml

Light muscovado sugar-175 gm

Butternut squash -300 gm peeled and grated


Baking Powder-1 tbsp

Ground Cinnamon- 2 tsp

Small handful of green pumpkin seeds


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.


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


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