Squash Muffin

 Nearly a week back I saw this recipe in Suhaina's blog, the golden yellow colour and the moist texture of the muffin attracted me so much and I  desperately wanted to taste that muffin. Since I couldn't get pumpkins , I used Winter squash and it tasted absolutely amazing. The good thing about this muffin, it remained  moist and soft even after three days. Thank you Suhaina for this gorgeous muffin.

Preparation Time: 30 minutes
Cooking Time: 25 to 30 minutes
Makes 12 muffin

Ingredients:
Wholewheat flour- 1 cup
Rolled oats- 1/2 cup
Pureed squash- 1 cup
Olive oil- 3/4 cup
Brown Sugar- 3/4 cup
Eggs- 2
Orange zest- 1/2 tsp
Grated nutmeg- 1/2 tsp
Cinnamon powder- 1/2 tsp
Orange juice- 1 tbsp
Baking Powder- 1 1/2 tsp
Bicarbonate of soda- 1/2 tsp
Walnuts- 12
Rolles oats- 1 tbsp( to sprinkle on top)

Method:
Puree the squash:
Cook about 1 cup of squash in cooker by adding little water, cook upto 1 whistle. Once cooked, let it cool down and puree it in a blender and use 1 cup of puree for the recipe.

  Beat the olive oil and egg, until the sugar dissolves. Beat in the eggs, until it looks light and fluffy. Add the orange juice and all the flavours, mix it well. Then add the puréed squash and mix it well. Now sift the flour, baking powder, bicarb of soda and oats to this mixture and fold it gently.
  Preheat the oven to 190 degree Celsius. Line a muffin tray with muffin cases. Spoon the mixture into the cases, top it up with broken walnuts and rolled oats. Bake it in the preheated oven for 25 to 30 minutes or until a skewer inserted comes out clean.
You can keep this muffin up to 4 days stored in an air tight container.

This recipe goes to Champa's Bake off, Bookmarked Recipes by Priya and Aipi, Suma's Baking event with a giveaway, CWF- Oats hosted by Priya's Easy N Tasty Recipes started by Kiran and to Healing foods- Winter Squash by taste space, originally started by Siri.