Food & Wine
Butternut pumpkin muffins
If you’ve got a butternut pumpkin going to waste, put it to good use with these deliciously light, sweet muffins.
Makes: 18
Ingredients:
- 1kg butternut pumpkin
- 2 eggs
- ½ cup of butter, melted
- ½ cup of applesauce
- ½ cup of brown sugar
- 3 cups of self-raising flour
- ½ cup of honey
Method:
1. Grease muffin tin and preheat oven to 190°C.
2. Peel pumpkin and cut into pieces. Boil for 15 to 20 minutes until tender. Remove from water and mash.
3. Measure out two cups of squash. Add to a bowl and combine with eggs, melted butter, and applesauce. Mix.
4. In a large bowl, add sugar, and flour and mix.
5. Add squash and honey to dry ingredients and mix together.
6. Pour into muffin tin and bake for 20 minutes or until cooked through.