From Jamie Oliver
For some reason I seem to have quite a few butternut squash sitting around my kitchen. I've made fries, mash, and roasted them. I did a search on muffins and came across this recipe by Jaimie Oliver on his site (Check his site for the original recipe). I tweaked it a bit but the end result is a slightly sweet, nicely moist muffin. And best of all, my kitchen is 1 squash less :)
Ingredients
1 3/4 c. butternut squash, skin on, deseeded and roughly chopped
1 1/2 c. light soft brown sugar
4 large free-range eggs
sea salt
1 1/4 plain flour, unsifted
2 heaped teaspoons baking powder
1 handful walnuts
1 teaspoon ground cinnamon
3/4 c. extra virgin olive oil
Directions
1. Preheat the oven to 350°F. Line your muffin tins with paper cases.
2. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
3. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
For some reason I seem to have quite a few butternut squash sitting around my kitchen. I've made fries, mash, and roasted them. I did a search on muffins and came across this recipe by Jaimie Oliver on his site (Check his site for the original recipe). I tweaked it a bit but the end result is a slightly sweet, nicely moist muffin. And best of all, my kitchen is 1 squash less :)
Ingredients
1 3/4 c. butternut squash, skin on, deseeded and roughly chopped
1 1/2 c. light soft brown sugar
4 large free-range eggs
sea salt
1 1/4 plain flour, unsifted
2 heaped teaspoons baking powder
1 handful walnuts
1 teaspoon ground cinnamon
3/4 c. extra virgin olive oil
Directions
1. Preheat the oven to 350°F. Line your muffin tins with paper cases.
2. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
3. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
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