Butternut Breakfast Muffins

It seems that at the moment you can't move on the blogosphere without bumping into a delectable pumpkin recipe. It strikes me that seasonal baking must be really integral to the American psyche, because everyone is pulling out all the stops to produce really amazing dishes.

Photo by Alicia F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 150

    g wholemeal S.R flour

  • 60

    g oatmeal

  • 1

    tsp ground cinnamon

  • pinch of salt

  • 40

    g soft dark brown sugar

  • 50

    g demerera sugar

  • 1

    large carrot, grated

  • 40

    g craisins

  • 140

    g steamed, mashed butternut squash

  • 120

    g seed mix (it's sunflower, pumpkin, flaxseed and sesame seeds)

  • 1

    bramley apple, grated

  • 2

    medium eggs

  • 60

    g butter, melted

  • 1

    tsp vanilla extract

Directions

Use a brush dipped in the melted butter to grease your muffin tins. Preheat oven to 180C. Put the flour, oatmeal, cinnamon & salt into a large bowl. Add the sugar (the dark brown sugar clumps together, so stir it well into the flour), carrot, craisins, seeds, butternut & apple and mix until combined. Add eggs, the rest of the melted butter and vanilla and mix until combined. These are quite forgiving, you can mix them harder than average muffins and they don't go leathery. Spoon into greased muffin tins and bake in preheated oven for 20-25 minutes (depending on size), or until risen and browned. They don't rise that much because there is so much stuff in them!

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