Here we go again, another squash recipe. That's how it swings when you grow your own food, it's all or nothing. I have to start using up my stock of squashes or they will eventually go rotten, although, quite often I am still eating last years squashes well into the next summer season. These muffins also freeze well.
Makes about 24 Muffins
Dry ingredients mixed together
650 g plain flour
1/2 tablespoon baking powder
1 tablespoon bicarbonate of soda
1 teaspoon salt
250 g sugar
1/4 teaspoon cinnamon
1 tablespoon of vanilla sugar
Wet ingredients mixed together
500 ml buttermilk
160 ml oil ( I used olive oil but you could use rapeseed or sunflower)
1 large tablespoon of molasses
400 g grated squash of your choice
50 g toasted almonds, finely chopped
60 g dates, finely chopped
60 g dried apricots; finely chopped
How to go about it
Preheat the oven to 180°c. Use a muffin tin and put paper cases in each mold. Mix wet and dry ingredients together than fold in squash, nuts and dried fruit. Fill paper cases to the brim and bake for 35 minutes, insert skewer in center to see if they are cooked, it should come out clean.
Leave to cool before eating.