Friday, August 18

Butternut Squash Muffins


I can't say this is the batch of baking I'm most proud of however they tasted damn good so I thought I would share the recipe anyway. It has been adapted from a Jamie Oliver recipe because I am a big fan of his. You'll need a food processor for this recipe but I feel like a smoothie maker or similar will have the same effect.

For 12 muffins (I made 6) you will need:

400g of butternut squash
350g of light brown sugar
4 eggs
300g of plain flour
2 teaspoons of baking powder
1 teaspoon of ground cinemon
175ml extra virgin olive oil


With the skin still on (it really didn't make a difference) add the chopped butternut squash into the food processor until it is finely chopped. Add the rest of the ingredients stopping occasionally to scrape down the sides. Don't over process - once it is all mixed that will be enough. 

Fill the paper cases and bake in a preheated oven at 180° for 2o minutes. You'll know they are finished when a knife comes out of the center clean. 


For the frosting you will need:

zest of one lemon
140ml of sour cream
2 heaped teaspoons of icing sugar
1/2 teaspoon of vanilla extract

All you have to combine the ingredients in a bowl - the consistency is more like a drizzle (which is the reason these photos aren't very pretty) but they still tasted good.


There is something about baking with vegetables I really enjoy. I think it is the 'fruity' taste that it gives the sponge I like. The last thing I made with vegetables in them was these Chocolate and Beetroot Brownies but I loved them too.

Check out my last baking recipe - Spelt and Sunflower Dog Biscuits.

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