This 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
- Line a muffin tray with 12 paper cases.
- 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
- Set your oven to 180degC (temp may vary for each oven)
- Pour the oil into a large mixing bowl.
- Next, add the sugar, eggs and vanilla.,
- Beat together (I like to use a metal spoon)
- Add the grated butternut squash and sultanas.
- Beat together (again, still using a metal spoon).
- Stir in the mixed spice, cinnamon, flour and bicarbonate of soda.
- Spoon into the paper cases using a teaspoon and then tap the tray to settle the mixture.
- Bake for 25mins until firm and springy!
- 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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