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Spiced butternut muffins

30 October 2013


  • 300 g plain flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 240g peeled butternut squash (prepared weight)
  • 1 realy ripe banana
  • 150g unsalted butter, very soft
  • 150g light brown muscovado sugar
  • 75ml vegetable oil
  • 2 eggs, lightly beaten


  • 50g Pecan nuts
  • 4 tbsp maple syrup
  1. Preheat the oven to 180C, gas mark 5. Tip the nuts for the topping onto a baking tray and bake for 5 minutes, or until lightly roasted. Cool slightly, then finely chop and set aside.
  2. Sift together the flour, salt, baking powder, bicarbonate of soda and spices in a large bowl.
  3. Grate the squash, put it in a clean tea towel and wring to remove any excess liquid. Mash the banana in a small bowl, then mix in the squash.
  4. In a large bowl, cream the butter and sugar together using a food mixer or electric beaters until light and creamy. Stir in the oil and the squash and banana mixture. Fold in the flour mixture couple of spoonfuls at a time, alternating with the beaten eggs.
  5. Split between 12 muffin cases and bake for 18-20 minutes, or until well-risen and a skewer inserted into the centre comes out clean. When cool, mix the pecan nuts with the maple syrup and spoon over the muffins.

PER SERVING 458 kcals, 5.3g protein, 52.1g carbs, 27.2g sugars, 25.4g fat, 9.8g saturated fat, 1.7g fibre, 0.7g salt




Posted: 30/10/2013 14:36:49 by Sara

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