A squash based muffin recipe. These are low sugar and low fat, but I still think a quite acceptable as a ‘sweet cake’. Makes 12 small muffins:
- 12 small muffin cases
- 40ml light olive oil
- 40ml milk
- 2 large eggs
- 400g (previously roasted) butternut squash (skin and seeds removed)
- 1 tbsp finely grated root ginger
- 200g wholemeal plain flour
- 4 tsp baking powder
- 1 tsp mixed spice
- 60g light soft brown sugar
- 75g raisins
Place the muffin cases in a muffin baking tin.
Heat the oven to 210C (Gas Mark 7).
Liquidise the oil, milk, eggs, squash and ginger.
Sieve together the flour, baking powder and sugar, into a large bowl, and stir in the raisins
Pour the liquid ingredients into the bowl and whisk the contents together.
Spoon the mixture into the muffin cases and bake for about 15 minutes until cooked.