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Easy Butternut Squash Muffins

David Loftus

Makes 12 muffins

  1. Preheat oven to 350°F.
  2. In a food processor, finely chop 7 oz seeded and roughly chopped butternut squash, leaving the skin on. Add 1 cup light-brown sugar and 2 eggs. Whiz again to combine. Add 1/8 tsp salt, 1-1/4 cups flour, 1 tsp baking powder, 1/2 tsp cinnamon and 6 Tbsp oil. Whiz just until combined.
  3. Line a muffin pan with 12 paper cupcake liners. Evenly distribute the mixture into the muffin cups and sprinkle a few raisins (1/4 cup total) over the top of each muffin.
  4. Bake 20 to 25 minutes, until a wooden skewer or knife inserted in the center of a muffin comes out clean (if it's slightly sticky, they'll need a bit longer—bake 5 more minutes, or until cooked through and golden on top). Transfer muffins to a wire rack to cool.

Bake the muffins on the weekend and freeze.

Get more of Jamie Oliver's healthy breakfast recipes for kids, plus fast weeknight dinners and more

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