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Print recipe Squashy mini muffins from snoozealot |
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Ingredients200g plain flour80g oats 1 tbsp baking powder 2 medium eggs, beaten 6 tbsp sunflower oil 250ml buttermilk (or just milk/yoghurt) 200g butternut squash 50g carrot, grated 1/4-1/2 tsp grated whole nutmeg Handful of fresh parsley, stalks n' all Sprinkle of soft dark brown sugar Large handful of grated cheddar, optional Makes @ 36 mini muffins |
Handy HintI only added cheese to my large muffins, as dd not keen on cheese. these had a stickier texture and stuck to the paper cases a bit, extra time in the oven didn't seem to sort that out. also if you don't have fresh parsley, dried will do, or any other dried herbs such as oregano, about 1/2 tsp |
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MethodGrease the mini muffin trays. (I made 24 mini and 4/5 normal size muffins).Preheat oven to gas 6/200C/400F. Peel and chop butternut squash and whiz in a food processor until really finely chopped, together with the parsley.(mine was almost a pulp but depends how good at chewing your little one is). In a large bowl combine the dry ingredients(sifting flour and baking powder in together). In a separate bowl, beat together all the wet ingredients. Make a well in the dry ingredients and gently stir in the wet ingredients til just combined. Add the butternut squash, carrot and cheese at this stage. Stir through but do not over-mix. Spoon the mixture into your muffin trays. Bake for about 10-15 mins, or until risen and golden. Large size muffins need about 20 mins. Leave to cool in the trays a little and then lift them out. They can be frozen - once defrosted you can re-warm them in the oven if you prefer. | |||||||||||||||||||
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