Cinnamon and Walnut Muffins

With a crunchy filling...

Cinnamon and walnut muffins

280 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
60 g white sugar
1 egg
150 ml sour cream
180 ml milk
60 ml sunflower oil
1 tsp vanilla essence

Filling:
85 g light brown soft sugar
85 g chopped walnuts
2 tsp ground cinnamon

Prepare the filling by combining all the ingredients and keep aside.

In a bowl sift the flour, baking powder, bicarbonate of soda, salt and sugar.

In another bowl, beat the egg with a fork and stir in milk, sour cream, oil and vanilla essence.

Pour the wet mixture into the dry and stir until just combined.

Spoon half the batter into the muffin cases. Add half of the filling mixture. Spoon the rest of the batter and top with the filling mixture left.

Bake for 23 minutes in a preheated oven (195C).

Butternut Squash Muffins

Supersoft and moist :-)

Butternut squash muffins

255 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp each of ground ginger, nutmeg and cloves
150 g white sugar
1 egg
130 ml milk
2 tbsp honey
1/2 butternut squash (~400g)
90 ml sunflower oil

Cut, peel and remove the seeds from the squash and cook in simmering water for 15 minutes until soft. Drain liquid and mash (or puree in a food processor). Ideally you should get ~250g of puree.

In a bowl, sift flour, baking powder, bicarbonate of soda, salt, all the spices and the sugar.

In another bowl, beat egg with a fork. Add milk, honey, squash and oil and stir well.

Pour the wet mixture into the dry, stirring until just combined.

Spoon the batter into the muffin cases and bake in a preheated oven (190C) for 18 minutes.