Butternut squash cinnamon muffins
When I have a spare moment during the week, I like to make a batch of muffins. This is for two reasons. One, I love home-made muffins. Two, they make a reasonably healthy after school snack for my hungry children!
Muffins are one of those cakes that do not keep well and are best eaten on the day you make them. But, having said that, they do freeze brilliantly well. So what I tend to do is keep out 3 and freeze the other 9 in batches of 3 as I have 3 children! I use little zip lock bags which do not take up to much space in the freezer.
Using butternut squash in this muffin recipe is a novel idea which works well and the children love them in the same way that they love carrot cake. The muffins made at home are also so much more delicious than shop bought and you know what ingredients have gone in to making them which is always a good thing in my book.
Butternut squash & cinnamon muffins
You will need
- 1 x 12 hole muffin tin
- muffin cases
- 1 mixing bowl
- 1 jug
- 1 whisk/wooden spoon
- 1 saucepan/microwave for cooking the butternut squash
- 250g plain flour
- 2tsp baking powder
- 1tsp cinnamon
- 95g light brown sugar
- 80ml buttermilk
- 2 eggs
- 1tsp vanilla extract
- 80g butter melted
- 300g cooked butternut squash ( I cook it in the microwave for 7/8 minutes in a little water & covered in cling film, alternatively you could boil it in a saucepan)
- 80g raisins/ sultanas/ currants
- Pre-heat the oven to 190 degrees.
- Line the muffin tin with cases.
- Measure the buttermilk in a jug then add the eggs, vanilla, melted butter and whisk together.
- Sift the flour, baking powder and cinnamon in a bowl.
- Add the egg mixture to the dry ingredients and stir until combined.
- Add the butternut squash and raisins/currants or sultanas.
- Spoon the mixture into the muffin cases and bake for 20 minutes.