Sunday, 31 January 2016

Butternut squash, lemon and almond muffins

These are great especially if you have kids who are fussy eaters and who are not great at eating your veggies.

You will need a muffin tin lined with paper muffin cases. You can also use gluten free flour and probably if you are allergic to nuts you could probably substitute the ground almonds with flour. I also don’t bother with the almond on the top even though my kids love almonds. I also drizzle the honey on the top of the muffins when they come out of the oven rather than heat in the pan. It’s up to you!

300g squash, peeled and diced weight.
125g unsalted butter, softened at room temp
125g light brown soft sugar
3 eggs beaten
1tsp almond essence
Finely grated zest of two lemons
125g self raising flour
150g ground almonds
1tbsp clear runny honey
12 whole blanched almonds, toasted in a deep frying pan until lightly golden,

Steam or boil the diced squash for 15 minutes until very soft
Drain, leave to cool, then mash with a potato masher
Preheat the oven to 200degC.
Cream the butter and sugar together in a large bowl until pale, light and fluffy.
Gradually beat in the eggs.
Stir in the almond essence, lemon zest and squash.
Gently fold in the flour and ground almonds.
Spoon roughly equal measures into the muffin cases.
Bake for five mins then turn the heat to 180degC and cook for about 20 mins until golden.
Leave to cool

Gently warn the honey in a small pan and then brush a little over the top of each muffin and top with an almond.

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