These tasty muffins are so filled with vegetable goodness, but if that puts off the kids then there's no reason they ever need to know! We've made them with butternut squash but this recipe works just as well with courgette if that's what you have in. If you've a sweet tooth then you could whip up a quick batch of vegan icing, otherwise a dusting of icing sugar works just as well. Here we've topped them with rolled oats before baking, which adds a pretty touch and an interesting texture. These measurements are American cups. It's absolutely worth getting yourself a set - they make baking and cooking a whole lot easier. Just use a 250ml mug if you don't have a set of proper measuring cups.
2 cups butternut squash, grated
2 cups sugar
3 1/4 cups flour
1/2 cup plant-based oil (ie. sunflower)
1/2 cup apple sauce
1 tsp vanilla essence
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinammon (or less, if preferred)
1 tsp salt
1/2 cup raisins
1/2 cup walnuts or pecans, chopped
handful of rolled oats
1) Preheat your oven to 180 degrees and grease your muffin tins or line them with muffin cases. Leave the grated squash in a sieve over the sink so that it drains for around an hour. Squeeze out the remaining moisture.
2) In a large bowl, mix the squash, sugar, oil, apple sauce and vanilla. Add flour and other dry ingredients and mix until just blended. Fold in the nuts and raisins.
3) Fill muffin tins with the batter, sprinkle with the oats, and bake for 18-24 minutes, or until knife inserted in center comes out clean. Tops should be golden brown. Allow to cook fully on a rack before eating.