I like this recipe because it has butternut squash in it, and I had seen it before on Jamie Oliver's Jamie at Home (and oddly enough, saw it again today, after making it). It is fairly easy to make, probably the hardest part is cutting up the butternut squash (though you can get it frozen), but I must say that I definitely need a new food processor, mine is way too small to make this, except in quarter-batches; instead, after I blitzed the squash, I put everything into a stand mixer and finished mixing. This is supposed to make enough for 12 muffins, though I got 18 out. They tasted excellent, and sweet enough, that I felt that I didn't need the Frosty Top (with soured cream and sugar) to enjoy. And enjoy it we did. For the whole recipe, with the frosty top, you can find it here.Jamie Oliver's Butternut Squash Muffins without the Frosty Top
400 g butternut squash, skin on, deseeded and roughly chopped
350 g light soft brown sugar
4 large free-range or organic eggs
300 g plain flour, unsifted
2 heaped teaspoons baking powder
a handful of walnuts (we omitted this)
1 teaspoon ground cinnamon
175 ml extra virgin olive oil
Preheat the oven to 180C/350F. Line your muffin pan with paper cases.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.