I’m still posting for the Blog Everyday in September challenge, but it’s been tough to keep up this weekend. The post for day 23 (Friday) was meant to be about staying in watching TV in your PJs and I’d planned to write about snacks to nibble on while catching up on your viewing. Instead I ended up at a fantastic cocktail making event and didn’t get into my pyjamas until well after midnight – oops!
So after a hectic weekend, I’m having a quiet Sunday night relaxing and my snack of choice was these Butternut Squash muffins.
The recipe I started with was from the Lakeland magazine, but I didn’t add the crumble topping and I substituted some of the ingredients.
Butternut Squash muffins (makes 10 – 12)
100g wholemeal self-raising flour
100g self-raising flour
1 tsp baking powder
2 tsp ground mixed spice
1 small orange, juice and zest
125ml vegetable oil
100g Demerara sugar
200g butternut squash, finely grated
1. Preheat oven to 180°C and prepare a muffin tin by popping muffin cases into the holes.
2. Grate the butternut squash and put it to one side.
3. Mix all the other ingredients together in a mixing bowl. It’s best not to overmix muffin mixes so just mix it firmly and thoroughly. Gently stir in the grated butternut squash.
4. Divide between the 12 muffin cases, filling them 2/3rds full.
5. Bake for 25 minutes.