Ingredients

• 280g - plain flour
• 85g - melted butter
• 175 ml - milk
• 175g - light muscovado sugar
• 300g - butternut squash, peeled and grated
• 3 - eggs
• 1 tbsp - baking powder
• 2 tsp - ground cinnamon
• Small handful of green pumpkin seeds

How to Make Squash, Pumpkin Seed Muffins

• Preheat the oven to 200 degree Celsius (fan oven 180 degree Celsius).
• Butter and line the muffin tin with paper cases.
• Sift together flour, baking powder and cinnamon.
• In a large bowl mix the eggs, milk and butter. Add the sugar and beat well. Add the flour mixture and beat to give a lumpy batter. Stir in the grated squash.
• Fill the mixture into the muffin tin and sprinkle the pumpkin seeds on top. Bake for 20 to 25 minutes or until well risen and firm to touch.
• Cool slightly in the tin and turn it onto a wire rack.
• Recipe courtesy: Taste of Pearl City