|200 g g||self-raising flour self-raising flour|
|1.5 tsp tsp||baking powder baking powder|
|1.5 tsp tsp||cinnamon cinnamon|
|0.5 tsp tsp||ground ginger ground ginger|
|50 g g||porridge oats porridge oats|
|4 tbsp tbsp||honey honey|
|125 ml ml||plain yoghurt plain yoghurt|
|4 tbsp tbsp||sunflower oil sunflower oil|
(peeled and grated)
|200 g g|| butternut squash
(peeled, deseeded and grated)
Fruity and warming squash muffins
If you're trying to build up a more varied diet of vegetables for your children it can help to show that they needn't always be savoury. This lightly spiced muffins are packed with grated apple and butternut squash, and with the natural sweetness from this it requires less added sugar.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4. Line a 12-hole muffin tin with paper cases.
- Combine the dry ingredients in a large mixing bowl together with the cinnamon for warmth, and ground ginger for a nice bit of kick. Then mix in the honey for sweetness, eggs, yoghurt and oil in a separate bowl. Quickly fold the wet ingredients into the dry, then add the apple for fruitiness and squash (do not overmix).
- Divide the mixture between the muffin tin and bake for 25-30 minutes.