Jamie Oliver's Butternut Squash Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
400 g butternut squash or 400 g acorn squash, skin on, deseeded and roughly chopped |
350 g light brown sugar |
4 eggs, large |
1 pinch sea salt |
300 g flour, unsifted |
2 teaspoons baking powder, heaping |
75 g walnuts |
1 teaspoon ground cinnamon |
175 ml extra virgin olive oil |
Directions:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Place squash in blender/food processor and finely chop.
3. Add remaining ingredients to blender/food processor and process until combined.
4. Fill muffin tin with mixture.
5. Bake 20-25 minutes until toothpick inserted comes out clean.
6. Cool on a wire rack.
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