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Butternut Squash Muffin

Fun way to enjoy this season's fresh butternut squash for a sweet healthy breakfast

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Ingredients

  1. 400g butternut squash, deseeded roughly chopped
  2. 350g brown sugar
  3. 4 large eggs
  4. sea salt
  5. 300g sifted flour
  6. 2 tsp baking powder
  7. 1 handful walnuts
  8. 1 tsp ground cinnamon
  9. 175ml extra virgin olive oil

Equipments

  1. Muffin tin
  2. Muffin cases

Directions

  1. Blend butternut squash in Ventray blender until finely chopped
  2. Transfer puree into Ventray stand mixer bowl, add in eggs, sugar, salt, baking powder
  3. Beat at medium speed with a flat beater until well combined
  4. Add in cinnamon, olive oil, walnuts, flour, beat at medium speed, scrap sides of the bowl with a spatula

Oven Directions

  1. Preheat oven to 350°F
  2. Line muffin tins with muffin cups
  3. Pour batter in each muffin cases, bake for 20-25 mins
  4. Remove from oven, cool for 1 minute, transfer to wire rack to cool completely before adding frosting

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