This fun guessing game was how these muffins were first presented to me as I walked in through the door from work.
|"Those health muffins"|
They contain a curious ingredient: butternut squash. Yep, that funny looking vegetable you pick up at the supermarket and snigger at. Don't deny it. We all do it. Amazingly, it adds a bit of sweetness and moisture to the mix; a dose of Vitamin A to help you see the potholes on those dark, winter runs; and plenty of dietary fibre to keep your colon moving like a marching band.
The original recipe is this one by Jamie Oliver; with a bit of trial and error, I've replaced the sugar with dried fruit. The spelt flour and milled seed mix gives a nice nutty taste but you could follow the original recipe with 300g of plain flour (or gluten free rice/potato flour). I didn't ice these like Mr Oliver suggests but I think a bit of peanut butter works well instead.
The mixture doesn't rise much so you can afford to be generous when adding it to the tins. If you want to make 12 mega-muffins, you may want to try these tall muffin cases (made from 15cm squares of greaseproof paper shoved into the wells of a muffin tin, or available pre-made and much prettier from Waitrose, I think), unless you fancy cleaning a volcanic muffin eruption from the bottom of your oven. Failing that, I reckon the mix would stretch to 18-24 smaller cakes, baked for slightly less time. Once cooled, the muffins can be frozen, or they'll last a few days in an airtight container (less if you store them in your belly instead).