Jamie Oliver's Butternut Squash Muffins
photo by Frau Noeding
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 400 g butternut squash or 400 g acorn squash, skin on, deseeded and roughly chopped
- 350 g light brown sugar
- 4 eggs, large
- 1 pinch sea salt
- 300 g flour, unsifted
- 2 teaspoons baking powder, heaping
- 75 g walnuts
- 1 teaspoon ground cinnamon
- 175 ml extra virgin olive oil
directions
- Preheat oven to 350 degrees F (180 degrees C).
- Place squash in blender/food processor and finely chop.
- Add remaining ingredients to blender/food processor and process until combined.
- Fill muffin tin with mixture.
- Bake 20-25 minutes until toothpick inserted comes out clean.
- Cool on a wire rack.
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Reviews
-
I thought that the flavor of these muffins was excellent but the texture was a bit odd. Very smooth, although I did not add nuts. They also sunk a little after baking. My 3 year old daughter loves them. Anything to get her to eat more vegetables! I will try this recipe again and maybe do a few tweaks.