This is a recipe that has featured on my blog before when we worked with Jamie’s Food Tube a while back, it’s a Jamie Oliver recipe that I have become obsessed with, tweaked slightly but get lots of people ask for the recipe so here it is!!
Butternut Squash & Walnut Muffins
- 200g Butternut Squash
- 2 Eggs
- 175g Soft Light Brown Sugar
- 175g Plain Flour
- 50g Walnuts
- 1 Teaspoon Cinnamon
- Pinch of Salt
- 90ml Olive Oil
- Line your muffin tray with 12 cases and preheat your oven to 180C/350F/Gas4
- First cut your 200g buttnernut squash and peel it. Now I don’t have a food processor and it didn’t do good things to my blender so I actually grate the the buttnernut squash on the finest grater which means you don’t get any lumps at all! I would definitely re weigh it again to make sure you have 200g as the skin tends to weigh quite a bit.
- Then pop this into your mixer or in a bowl and add your sugar, flour, olive oil, eggs and salt and mix this together.
- Add your cinnamon; if you like this flavour add more than suggested but I’m not that fond of it as a strong taste so only put a little in!
- I don’t like to blend the walnuts but you could if you would prefer this; I just break them up into smallish chunks as it adds a really nice texture to the muffins.
- Mix this all together thoroughly.
- Fill your cases around 3/4 of the way.
- Bake in the oven for around 30minutes or until golden brown on top.
These muffins are pretty healthy and just taste amazing. I was a bit dubious when I first tried them but now we can’t get enough of them and Amelia loves them too which is a bonus!
You can check out Jamie Oliver’s original recipe which includes a really nice icing/frosting but I personally prefer the muffins plain.
I know I say this every week but I definitely recommend trying these ones as they really are one of my favourite things to bake now.
Thanks for reading!xx