Jamie Oliver's Butternut Squash Muffins without the Frosty Top

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
sea salt
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.

Butter Tart Muffins

Another of the desserts I made for our Wedding Celebration was Butter Tart Muffins, a concept I came across flipping through this recipe book on sale, and then later found on the 'Net. These turned out pretty tasty, very similar to butter tarts in taste, but certainly not in consistency or mouthfeel. I substituted hazelnuts for the walnuts that the recipe originally called for, I am sure it will work with any nut.

Butter Tart Muffins
(Adapted from: Chatelaine Magazine - January 2001)
1-1/2 cups raisins
3/4 cup granulated sugar
1/2 cup butter
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla, rum or butterscotch extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1/2 cup hazelnuts, chopped
1/4 cup corn syrup or maple syrup

Place raisins, sugar, butter, eggs, milk and extract in a large saucepan set over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes.

Cool slightly, uncovered, in the refrigerator while continuing with recipe.

Preheat oven to 375F (190 degrees C). Grease 12 muffin cups, coat with cooking spray or use paper liners.

Using a fork, stir flour with baking powder, baking soda and salt in a large bowl until well mixed. Make a well in center of flour mixture and pour in warm raisin mixture, stirring just until combined. Stir in hazelnuts until evenly mixed. Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, from 15 to 17 minutes.

Remove from oven and immediately pour about 1 teaspoon corn syrup over top of each muffin. Cool muffins in cups for 10 minutes, then cool further on rack.

Chocolate Ginger Muffins

I had given some crystallized ginger to my sister, she likes it as much as I do, and when she found this recipe in the newspaper, she wanted to try it, and gave me half of the proceeds. I like the combination of chocolate and ginger, so these turned out tasty. I think maybe I would have tried adding a little cocoa to the batter, but that's me. My sister also did not have an orange to zest, but I don't think it harmed the taste.

Chocolate Ginger Muffins
adapted from a Robin Hood recipe
2-1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp ground ginger
1 egg
1-1/4 cup regular evaporated milk
1/3 cup vegetable oil
1/3 cup honey
1 Tbsp grated orange zest
1-1/2 cups semi-sweet chocolate chips
1/4 cup crystallized ginger
Topping:
1/4 cup crystallized ginger
3 Tbsp sugar

Preheat oven to 180C/375F. Grease a 12 cup muffin tin, or line with paper liners.

In a medium bowl, place flour, salt, baking powder and ground ginger. Whisk to combine.

In a large bowl, beat together the egg, evaporated milk, honey and orange zest.

Combine dry ingredients with the liquids, stirring together only just enough to moisten. Stir in crystallized ginger and chocolate chips. Spoon batter into muffin tin.

Combine topping ingredients and sprinkle evenly over top of muffins.

Bake for 15-20 minutes, or until tops spring back lightly when touched.

What to do with two overripe bananas?

Make banana muffins out them, that's what! Or banana bread. Or banana cake. Lots of choices, but I think this one is the best. These turn out deliciously moist, due to the extra ingredient of mayonnaise compared to other recipes I've seen. I always try to use real mayonnaise, it tastes better. This originally called for 1/2 tsp vanilla, but I think more is always better, and usually add more than called for in the recipe. This makes 12 large muffins. The tops will be darker brown when done.

Banana Chocolate Chip Muffins
2 cups flour, sifted
1 cup sugar
2 tsp. baking soda
1 tsp. baking powder
1 cup mayonnaise
2 large bananas, mashed
1 cup chocolate chips
1 tsp. vanilla

Combine dry ingredients and add mayonnaise. Add mashed bananas and beat until smooth. Add chocolate chips and vanilla.

Bake at 375F for 20-25 minutes.