Two-Way Butternut Squash Muffins

author:Susannah White
Snack
60Mins
12people
Two-Way Butternut Squash Muffins
Description
Why two-way?

Eaten hot, these delights taste like sticky toffee pudding and eaten cold with lemon icing, they're a dense, moist muffin.

Made using apples, butternut squash and walnuts so some really valuable nutrients are easily consumed - and the flavour really is delicious.
Ingredients
  • 400g fresh, raw butternut squash, seeds removed and roughly chopped
  • 4 apples, skin on, chopped and cores removed
  • 100g walnuts - reserve a few for decorating, if serving as muffins
  • 275g coconut palm sugar
  • 2 tsp cinnamon
  • 300g self-raising flour (we used gluten free)
Directions
  1. Preheat the oven to 170C
  2. Blend up the apples until a smooth pulp
  3. Add the squash & cinnamon and process until smooth
  4. Add the walnuts and coconut palm sugar - blitz briefly
  5. Place the flour in a bowl and add the blended mixture to it
  6. Mix gently but thoroughly
  7. Divide the mixture between 12 muffin cases and bake for about 25 minutes until they spring back when pressed
  8. Either eat hot or allow to cool before decorating.  We used a cashew cream with lemon

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