Butternut Squash, Date and Pecan Muffins
This is a great way to use up your leftover winter squash. Bound to become a favourite throughout the fall/winter season why not start a tradition by getting all the kids involved in the baking?!
BUTTERNUT SQUASH, DATE AND PECAN MUFFINS – 12 servings (172 calories | 6g fat (2g sat fat)| 14g sugar each)
- 150g Wholemeal self-raising flour
- 50g Wholegrain jumbo oats
- 2 tsp Baking powder
- ½ tsp Salt
- 150g Butternut squash, peeled and chopped
- 1 ½ tsp Cinnamon
- 30g Butter, melted (used sparingly)
- 2 Medium eggs
- 60g Apple sauce
- 75ml Water
- 100g Demerara sugar
- 50g Pecan nuts – chopped
- 50g Dates – chopped
Set aside for the topping
- Chopped pecan nuts
- Chopped dates
- A sprinkling of demerara sugar
STEP 1: Drizzle butternut squash with oil and bake for 30 minutes or until soft at 180°C/350°F/Gas 4. Then blend the baked squash with the cinnamon, butter, egg, apple sauce, water and sugar.
STEP 2: Mix in the chopped pecans and dates and stir. In a separate bowl whisk together the dry ingredients until well combined, then combine the dry and wet mixtures with a wooden spoon.
STEP 4: Then divide into 8 muffin liners, top with the pecans, dates and Demerara sugar you set aside, then bake for 25 minutes at 190°C/375°F/Gas 5.
P.S. Top tip: If you want to bake mega muffins, simply heap-fill your liners, bake on a slightly hotter temperature and watch the magic happen!