It’s taken me ages to post these as I had a bit of a backlog of projects to post – always the way during the long summer break. My sisters had come to visit for the August Bank Holiday and we had a family picnic planned so we baked some goodies. These were inspired by Jamie Oliver’s butternut squash muffins but we adapted them slightly. You think you’re being all virtuous with the vegetable content, however they’re probably not the best thing for you due to the sugar content!
You will need:
The flesh of a squash (we’re not entirely sure what type ours was!), 350g demerara sugar, 4 medium eggs, 300g plain flour, 2 heaped tsp baking powder, 1 tsp ground cinnamon, 175ml extra virgin olive oil.
Preheat the oven to 180°C and line a muffin tray with 12 cases. Whilst you get your sister to peel and chop the squash into bite sized chunks mix the other ingredients together in a large bowl until just combined. Add the squash and mix carefully. Fill the muffin cases to about two-thirds full and make for 20-25 minutes. I got a little over-enthusiastic and slightly over-filled ours hence the slightly exploding muffins in the picture above!