Pic of Squash, lemon and almond muffins

Squash, lemon and almond muffins

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Squash, lemon and almond muffins

Pudding & Cake Serves 12 1h
Butternut squash and ground almonds lend a gorgeous moistness to these easy to make muffins, working a bit in the same way as the carrots in carrot cake. You'll need muffin cases and a muffin tin for baking.

Ingredients

  • 300g squash, peeled and diced weight
  • 125g unsalted butter, softened at room temperature
  • 125g light brown soft sugar
  • 3 eggs, beaten together
  • 1 tsp almond essence
  • zest of 2 lemons, finely grated
  • 125g self raising flour
  • 150g ground almonds
  • 1 tbsp clear runny honey
  • 12 whole blanched almonds, toasted in a dry frying pan until lightly golden

Method

Prep time: 20 min
Cooking time: 40 min
  • Step 1

    Steam or boil the diced squash for 15 minutes, until very soft. Drain and leave to cool, then mash with a potato masher. Preheat oven to 200°C/Gas 6.
  • Step 2

    Cream the butter and sugar together in a large bowl (an electric hand-held mixer makes life easier), until pale, light and fluffy.
  • Step 3

    Gradually beat in the eggs. Stir in the almond essence, lemon zest and mashed squash. Add the flour and ground almonds and fold in gently.
  • Step 4

    Spoon roughly equal quantities of the mixture into your muffin cases.
  • Step 5

    Bake for 5 minutes, then turn the heat to 180°C/Gas 4 and cook for about 20 minutes until golden. Leave to cool.
  • Step 6

    Gently warm the honey in a small pan. Brush a little over the top of each muffin and top with an almond.