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
- Preheat the oven to 170C
- Blend up the apples until a smooth pulp
- Add the squash & cinnamon and process until smooth
- Add the walnuts and coconut palm sugar - blitz briefly
- Place the flour in a bowl and add the blended mixture to it
- Mix gently but thoroughly
- Divide the mixture between 12 muffin cases and bake for about 25 minutes until they spring back when pressed
- Either eat hot or allow to cool before decorating. We used a cashew cream with lemon
