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.