/getattachment/ad11d29c-5a3e-45ff-a9a9-e7fbcb8d6d7c/Butternut-Muffins.aspx
Butternut Muffins Recipe
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.
Recipe Ingredients
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200 g SPAR Freshline Veg for Two, butternut (1 pouch)
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50 ml SPAR canola oil
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125 ml SPAR brown sugar
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2 large SPAR eggs, lightly beaten
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75 ml SPAR milk
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250 ml SPAR cake flour
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20 ml baking powder
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90g instant butterscotch pudding mix (1 box)
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Pinch salt
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7 ml ground cinnamon
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2 ml ground ginger
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2 ml mixed spice
Recipe Method
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Pre-heat oven to 180º C. Position muffin paper cases in a muffin pan.
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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.
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Add the remaining ingredients, mixing gently to a smooth batter.
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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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