Butternut Squash Muffins

first batch. They didn't come out as brown. Texture's more cake-like than crumbly.

Must be the difference of using the blender and hand ;)

Made them today after watching Jamie Oliver's tv show yesterday. Since i love squash i had to try these out.

However my butternut squash wasn't very ripe so there isn't much of a taste but you can still smell it!

Says 12 but i got 18. ;) bringing them to Youth meeting tomorrow evening to share <3

Anyway, they got the approval of mum so they should be fine. haha! It tastes great. Not very sweet, fluffy and light. Dash of cinnamon and mostly the fragrance of the squash. No other flavouring.

 

I got to use my Japanese hand-powered food processor today :D

i just love it. 

HJ

Ingreds:

400g squash
350g brown sugar (or white, brown's just healthier)
300g flour

4 eggs

pinch of salt

175ml extra virgin olive oil (or sunflower but olive would be better)

handful of walnuts

2 heaped tspn of baking powder

1 tspn of ground cinnamon

Directions:

1. Blend your squash till smooth
2. Add in everything else and blend till smooth. Consistency should be just nice, not too thick or watery

3. Fill your cups 3/4 full

4. Bake for 20-25 mins, 180 degrees celsius

I didn't do the icing since we want to cut down on fatty foods (haha!) but you should try it. It seems interesting and its such a waste i didn't try it!

Still have half a butternut squash in the fridge so maybe next time!