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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?!

 

  • Difficulty: Easy
  • Time: 1 hour(s) 5 mins
  • Servings: 12
  • Calories: 172
  • Source of fibre
  • Vegetarian

Ingredients

For the muffins:

  • 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

For the topping:

  • Oats
  • Chopped pecan nuts
  • Chopped dates
  • A sprinkling of demerara sugar

Instructions

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 3:

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!

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