pumpkin muffins

Well, once again, it's not pumpkin, it's pureed butternut squash, because you can't get pumpkin in Ireland at this time of year. These are bready breakfast-style muffins rather than treats.

This recipe makes 12. Approx 125 kcals per muffin.

I recommend using non-stick baking parchment in the muffin trays rather than the muffin paper cases shown above, as due to the lack of fat in these, they do tend to stick to the muffin paper. You'll need a set of American measuring cups to make these...they used to be hard to come by, but now you can buy a set in any Tesco.

These are my own creation! And tasty too if I may say so.

(wet)

1/2 cup of brown sugar (well, this ain't wet, but it goes in with the wet stuff!)

1/8 cup of soft butter

1 egg

1/2 cup of low-fat milk, and an extra splash

1/2 cup butternut squash puree (or pumpkin, obviously)

(dry)

1 cup of wholewheat flour

1/2 cup of plain flour

1/4 cup of porridge oats

1/4 cup of raisins

2 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1. Preheat oven to 190 Celsius and line your muffin trays with squares of non-stick baking parchment.

2. Beat the butter and sugar together with a wooden spoon until light and fluffy. Add the egg, milk and butternut squash and whisk well.

3. Sieve your flours together in a large bowl and add all of the other dry ingredients. Stir.

4. Add the wet ingredients to the dry and mix until you have a batter.

5. Fill the 12 muffin cases and bake for 20-25 minutes until risen, golden and when pricked with a knife, it comes out clean.

6. Eat!