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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!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup unrefined sugar
  • 25 g vanilla sugar Bourbon
  • 1 tsp gingerbread spice mixture or mixed spice
  • 1 tsp ground cinnamon
  • 2 cups coarsely grated squash or pumpkin
  • ½ cup chopped walnut
  • ½ cup raisins optional
  • 2 eggs beaten
  • ½ cup vegetable oil
  • ½ milk or yogurt can be dairy-free

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour with the spices, baking powder, baking soda, vanilla sugar and sugar.
  3. Peel the squash, grate the flesh and measure out 2 cups.
  4. In a small bowl mix the eggs with the oil and milk.
  5. Pour the egg mixture into the flour, combine, then fold in the gently the raisins, walnuts and grated pumpkin. Mix thoroughly.
  6. Pour the mixture into silicone muffin moulds or a muffin tin lined with paper cups.
  7. Bake in the hot oven for 20- 25 minutes until golden
  8. Transfer the muffins to a wire rack and let them cool.