Butternut squash Muffins

In the past few years  I have seen cakes made from all sorts of vegetables – beetroot, parsnip, courgette etc. For some reason we find it perfectly acceptable to have carrot cake but when it comes to any other vegetable we shudder. I came across a recipe from Jamie Oliver for butternut squash muffins and with an old butternut squash at the back of the fridge I decided to give it a try.  Butternut squash, which is technically a fruit since it contains seeds, (so is a tomato, cucumber and courgette) outshines all other squashes when it comes to health benefits. It is low and calories  has no fat, sodium or cholesterol which makes it a perfect weight burning vegetable (or fruit). As well as aiding weight loss it also has high amounts of Vitamin A (good for your eyes) which gives it its vivid orange colour.  It is high in Fiber and Omega 3 fatty acids. You will also get plenty of vitamins when you eat butternut squash including Calcium, manganese and potassium. If its health benefits haven’t got you going to the shop to stock up on it, it also tastes really good roasted in a little oil. These muffins were tasty but I have to say I still prefer carrot cake. The butternut squash is a lot sweeter so I reduced the amount of sugar in the muffins still its a good recipe to use up butternut squash


Butternut Squash Muffins

adapted from Jamie Oliver – Jamie at Home

makes about 12 large muffins

400g of butternut squash grated = one small squash (whizzed up food processor is easiest, no need to peel)

4 eggs

200g of plain flour

100g of wholemeal flour

2 tsp of baking powder

180g of light brown sugar

150 ml of olive oil

Preheat the oven to 200 degrees. Line a muffin tin with cases. Mix together the eggs and sugar. Add the grated butternut squash  then sift in the flour and baking powder. Finally mix in the oil. Using an ice cream scoop. Put a large scoop of mixture in each muffin case. Cook for 30 minutes.

Variations : They could be iced for a more luxurious muffins Jamie Oliver ices them with cream cheese icing but I think a marshmallow Italian meringue frosting might also go well with it for those who have a sweet tooth. For a healthier topping sprinkle granola or seeds on top before cooking

Nuts, raisins or seeds could be added after the oil

Sweet Potato could replace the squash


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