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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
- 400g butternut squash, deseeded roughly chopped
- 350g brown sugar
- 4 large eggs
- sea salt
- 300g sifted flour
- 2 tsp baking powder
- 1 handful walnuts
- 1 tsp ground cinnamon
- 175ml extra virgin olive oil
Equipments
- Muffin tin
- Muffin cases
Directions
- Blend butternut squash in Ventray blender until finely chopped
- Transfer puree into Ventray stand mixer bowl, add in eggs, sugar, salt, baking powder
- Beat at medium speed with a flat beater until well combined
- Add in cinnamon, olive oil, walnuts, flour, beat at medium speed, scrap sides of the bowl with a spatula
Oven Directions
- Preheat oven to 350°F
- Line muffin tins with muffin cups
- Pour batter in each muffin cases, bake for 20-25 mins
- Remove from oven, cool for 1 minute, transfer to wire rack to cool completely before adding frosting
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