Butternut Squash Muffins
  • 2 eggs
  • 140 g sugar
  • 100 g corn oil
  • 250 g butternut squash, grated
  • 200 g flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp cinnamon
  • pinch of nutmeg powder
  • pinch of cloves powder
  • pinch of salt
  1. Preheat the oven to 170°C. Prepare a cupcake baking dish, lining it with paper cups.
  2. In a bowl, scale the dry ingredients - the flour and all the spices.
  3. Grate the squash. Set aside.
  4. In a separate bowl, beat the eggs with the sugar until pale and foamy. Add the oil.
  5. Add the dry ingredients to the egg mixture in two additions, stirring just enough to incorporate. Add the squash. Stir well to homogenize.
  6. Fill the paper cups in the baking dish, just few millimeters below the edge.
  7. Bake for about 20 min. Check with a toothpick in the centre of the middle muffin if they are baked enough. Rotate the pan half way through baking.
  8. Remove from the oven. Let them rest for 7-8 min in the pan. Arrange them on a wire rack to cool completely.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/butternut-squash-muffins/