Butternut Muffins

Muffins are always a winner, for teatime, lunchboxes or after-school snacks. Try incorporating pumpkin and spices, for a natural form of sweetness, flavour and goodness.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes

Serves

Yields 8
Print Recipe

Ingredients

  • 200 g SPAR Freshline Veg for Two, butternut  (1 pouch)
  • 50 ml SPAR canola oil
  • 125 ml SPAR brown sugar
  • 2 large SPAR eggs, lightly beaten
  • 75 ml SPAR milk
  • 250 ml SPAR cake flour  
  • 20  ml baking powder                  
  • 90g instant butterscotch pudding mix  (1 box)
  •  Pinch salt
  • 7 ml ground cinnamon
  • 2 ml ground ginger
  • 2 ml mixed spice

Method

  1. Pre-heat oven to 180º C. Position muffin paper cases in a muffin pan.
  2. Microwave the butternut as per on-pack instructions. Tip the cooked butternut into a mixing bowl and mash well. Stir in the oil, sugar, eggs and milk. 
  3. Add the remaining ingredients, mixing gently to a smooth batter.
  4. Divide evenly between the greased muffin pans and bake for 20 minutes.

Hints & Tips

These can be frozen, thawed and warmed as required.
Mashed pumpkin can be substituted for the butternut.

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