Squash muffins with walnuts
During the autumn I love making these easy squash muffins with walnuts. They smell divine and taste really yummy! If you carve a pumpkin for Halloween, this recipe is ideal for using up some of the pumpkin flash (but instead of grating, just put the flesh in a blender and whiz for a few seconds). The muffins go really well with hot chocolate or mulled wine!
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the flour with the spices, baking powder, baking soda, vanilla sugar and sugar.
- Peel the squash, grate the flesh and measure out 2 cups.
- In a small bowl mix the eggs with the oil and milk.
- Pour the egg mixture into the flour, combine, then fold in the gently the raisins, walnuts and grated pumpkin. Mix thoroughly.
- Pour the mixture into silicone muffin moulds or a muffin tin lined with paper cups.
- Bake in the hot oven for 20- 25 minutes until golden
- Transfer the muffins to a wire rack and let them cool.