Serves:
8-12 muffins
Prep time:
5 mins
Cook time:
25 mins
Ingredients:
150g flour
50g cocoa powder
60g sugar
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract, optional
3 medium eggs, beaten
250g pureed roasted butternut squash (see method for how to make it)
optional 60g roughly chopped dark chocolate (the darker it is, the less sugar it contains), or dark chocolate chips
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare squash that the whole family will enjoy.
These low sugar, veg-containing chocolate muffins are an easy way to make eating veg a treat. Don’t hide the contents from the kids – get them involved in making them so they know what they are eating and can be pleasantly surprised by the sweetness squash can bring to baked goods!
Method:
To make the pureed squash, peel, de-seed and cut a butternut squash into small cubes, toss with olive oil and a generous pinch of salt, then roast at 200C/180C fan/gas 6 for 20-30 mins, until soft and cooked through. Blitz the roasted squash in a food processor or with a hand held blender until smooth. Measure out 250g of it for the muffins. If you have some leftover – try making our squash smoothies!
For the muffins, preheat an oven to 180C/160C fan/gas 4. Mix the dry ingredients in a large bowl, and mix the vanilla extract, eggs and squash in a separate bowl or jug. Pour the wet ingredients into the dry and stir until just combined and no more specks of flour are visible (but be careful not to over-mix or the muffins will be stodgy and dry). Add the chopped chocolate or chocolate chips, if using. Pour into a muffin tin lined with cupcake/muffin cases, filling each case about 2/3 of the way, then bake for 20-25 mins, or until a skewer inserted into the centre of a muffin comes out clean. Allow to cool completely.
