Recipe for
Butternut Muffins
Prep Time:
10 minutes
Cook Time:
20 minutes
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.
Ingredients
(Yields 8 )
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
Pre-heat oven to 180º C. Position muffin paper cases in a muffin pan.
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.
Add the remaining ingredients, mixing gently to a smooth batter.
Divide evenly between the greased muffin pans and bake for 20 minutes.
Prep Time:
These can be frozen, thawed and warmed as required.
Mashed pumpkin can be substituted for the butternut.