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
Plain flour-280 gm
Butter-85 gm melted
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.