Moshi Monsters’ butternut squash muffins

Serves 12

  • 200 g butternut squash, (neck-end only)

  • 2 large free-range eggs

  • 175 g soft light brown sugar

  • 175 g plain flour

  • 1 heaped teaspoon baking powder

  • 35 g walnuts

  • ½ teaspoon ground cinnamon

  • 90 ml extra virgin olive oil

  • sea salt

  • For the zingy icing:

  • 1 lemon, zest from

  • 70 ml soured cream

  • 2 heaped tablespoons icing sugar

  • 1 vanilla pod

  • Optional:

  • 80 g ripe seasonal berries, such as blackberries or raspberries

Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole cupcake tray with paper cases.



On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there's no need to peel it). Place in a food processor and whiz until finely chopped.



Crack in the eggs, then add the sugar, flour, baking powder, walnuts, cinnamon, extra virgin olive oil and a tiny pinch of salt. Whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.



Use tablespoons to fill the paper cases three-quarters of the way up with mixture. Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through. To check if they're done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they're cooked; if it's slightly wet, cook for a little longer.



Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.



Meanwhile, finely grate the lemon zest into a mixing bowl. Add the soured cream to the bowl and sift in the icing sugar. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Gently mash half of the berries (if using) and add to the bowl, then mix well. Once cool, spoon the icing onto the cakes, then decorate with the remaining berries, if you like. Now, tuck in!



Nutritional Information

Moshi Monsters’ butternut squash muffins

With a zingy icing

More Snacks recipes >
0 foodies cooked this
Deliciously sweet and super fun to make, these muffins are the perfect afternoon treat
Serves 12
45m (plus cooling)
Super easy
Method

Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole cupcake tray with paper cases.

On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there's no need to peel it). Place in a food processor and whiz until finely chopped.

Crack in the eggs, then add the sugar, flour, baking powder, walnuts, cinnamon, extra virgin olive oil and a tiny pinch of salt. Whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.

Use tablespoons to fill the paper cases three-quarters of the way up with mixture. Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through. To check if they're done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they're cooked; if it's slightly wet, cook for a little longer.

Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.

Meanwhile, finely grate the lemon zest into a mixing bowl. Add the soured cream to the bowl and sift in the icing sugar. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Gently mash half of the berries (if using) and add to the bowl, then mix well. Once cool, spoon the icing onto the cakes, then decorate with the remaining berries, if you like. Now, tuck in!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 436
    22%
  • Carbs 54.7g
    21%
  • Sugar 33.9g 38%
  • Fat 22.8g 33%
  • Saturates 4.9g 25%
  • Protein 8.2g 18%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 200 g butternut squash, (neck-end only)

  • 2 large free-range eggs

  • 175 g soft light brown sugar

  • 175 g plain flour

  • 1 heaped teaspoon baking powder

  • 35 g walnuts

  • ½ teaspoon ground cinnamon

  • 90 ml extra virgin olive oil

  • sea salt

  • For the zingy icing:

  • 1 lemon, zest from

  • 70 ml soured cream

  • 2 heaped tablespoons icing sugar

  • 1 vanilla pod

  • Optional:

  • 80 g ripe seasonal berries, such as blackberries or raspberries