Saturday, September 4, 2010

My First Recipe!



Ages ago I bought a butternut squash for a recipe and it only needed half so I froze the other half and then forgot about it. I recently rediscovered it and decided I wanted to make some muffins with it. I read that you could treat it like carrot so I decided to pair it with walnuts and the result was really good! The muffins stay really moist with a lovely crunchy top. I will definitely be making this again!

Ingredients
250g peeled, seeded and diced butternut squash
200g self raising flour
200g caster sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon mixed spice
175ml semi skimmed milk
1 egg, beaten
1 tablespoon olive oil
50g roughly chopped walnuts

Method
1. Preheat oven to 200 C. Line a muffin tin with muffin cases

2. In a saucepan boil the squash for about 20 minutes, or until tender. Remove from heat, drain, and mash

3. In a large bowl, whisk together flour, sugar, salt and spices

4. In a medium bowl, mix together milk, egg and oil. Stir in the mashed squash and walnuts

5. Fold the squash mixture into the flour mixture until just combined

6. Spoon the batter into the muffin tin, filling the cases until about 3/4 full and bake for 20 minutes or until a knife comes out clean. Cool on a wire rack

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