Makes 12
Prep 15 minutes
Cook 35–40 minutes
Ingredient:
½ medium butternut squash, peeled, deseeded and cut into chunks
275g/9¾oz self-raising flour
3 tsp baking powder
1 tsp smoked paprika
100g/3½oz Coastal Cheddar, grated
100ml/3½ml vegetable oil
2 large eggs
250ml/9fl oz milk
salt
Method:
Preheat the oven to 200°C/400°F/gas 6 and line a 12-hole muffin tin with muffin cases. Put the squash in a steamer and steam over a medium-high heat for 15 minutes until soft. Mash to a fairly smooth consistency.
Sift the flour, baking powder and smoked paprika into a large mixing bowl and mix together well. Season lightly with salt, add in the Coastal Cheddar and mix in well.
In a separate bowl mix together the oil, eggs and milk and mix in thoroughly.
Make a well in the centre of the flour mixture and add the egg mixture. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter. Stir in the mashed squash and divide the mixture between the muffin cases.
Bake for 20–25 minutes until well risen, golden brown and just firm to the touch, or until a skewer inserted into the centre comes out clean. Remove from the oven and eat the muffins warm or transfer to a wire rack to cool.
