Thursday, October 29, 2009

Jaimie Oliver's Butternut Squash Muffins

I saw a blog post about these muffins, and just had to give them a whirl - literally. The recipe calls for 14 oz. of seeded butternut squash, cut into smallish chunks, skin left on. Whirl that around in a food processor, then add your eggs, oil, vanilla, spices, sugar, flour...the usual suspects.

What comes out is a super tasty, super light and moist little muffin. He makes a frosting to go with it, but we're not really Frosting People 'round here.

I have to say, though - I much preferred these cooled off, out of the oven. The edges were crispy and sweet, and the insides and top were moist and sticky. After a night in the cookie jar, the crispy bits were gone.
Also, the recipe says that it makes 12 muffins. I'm not sure what size tin Mr. Oliver was using, but I (and several other reviewers) found that the recipe yielded considerably more than 12 standard-sized muffins. (And that was after I had filled the muffin liners nearly to the brim! Not a lot of lift in these guys.) My batch made 12 muffins, plus one medium-sized loaf.
The original recipe can be found here.

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