Butternut squash muffin-cakes

img_0448This is one of my favourite experiments. They’re a bit of a cross between a cake and muffin – with the butternut squash keeping everything moist. Preparing the butternut squash is a bit labour intensive – stick with it though, I promise it’ll come good!

This recipe takes around 20mins to prep and 25mins to bake.

Ingredients (makes 12)

  • Sunflower oil (175ml)
  • Muscovado sugar (175g)
  • 3 large eggs
  • 1 tsp vanilla
  • Butternut squash (1 small, or 1/2 a large squash)
  • Sultanas (100g)
  • 1 tsp mixed spice
  • 2 tsp ground cinnamon
  • Self raising flour (200g)
  • 1 tsp bicarbonate of soda

Prep the butternut squash

  1. Line a muffin tray with 12 paper cases.
  2. Peel the outer skin away with a vegetable peeler and then grate the butternut squash (this may feel like it’s taking forever, but is totally worth it).

Combine the mixture & bake

  1. Set your oven to 180degC (temp may vary for each oven)
  2. Pour the oil into a large mixing bowl.
  3. Next, add the sugar, eggs and vanilla.,
  4. Beat together (I like to use a metal spoon)
  5. Add the grated butternut squash and sultanas.
  6. Beat together (again, still using a metal spoon).
  7. Stir in the mixed spice, cinnamon, flour and bicarbonate of soda.
  8. Spoon into the paper cases using a teaspoon and then tap the tray to settle the mixture.
  9. Bake for 25mins until firm and springy!
  10. Transfer the muffin-cakes onto a wire rack to cool before eating.

These cakes are moreish. You have been warned.

Remember, baking doesn’t have to be difficult, it can be Easydoughsy.

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