I’ve often talked about how much I love butternut squashes, especially for their wonderful versatility.
There are so many different ways to cook squash, from baking it to mashing it, from pies to lasagnes.
‘Cakes?’ I hear you cry! Yep, cakes. 🙂
I came across Jamie Oliver’s Butternut Squash Muffin recipe when we picked up his Jamie at Home book in 2007. As luck would have it, I had a lump of squash in the fridge that needed using up. The resulting muffins, with their citrus frosty topping, were delicious and I’m still making them 8 years on.
I made them this week too. We were taking Lewis and some of his little pals to the zoo for his birthday, and I needed to whizz up something quick and easy for treats. That’s the beauty of this recipe too – they truly are the dead simple.
Once you’ve grated the squash (I grated rather than using a food processor) you chuck every ingredient for the cake in the mixer together and blend away to your heart’s content. The straightforwardness of the recipe is particularly good if you’re looking for cakes to bake with an over-eager little ‘un.
So, as well as being great for a trip to the zoo, the speed in which you can knock up a batch of muffins makes this brill for an allotment session too.
The muffins taste a bit like carrot cake, as carrots and squash are actually very similar. Both of them bring out flavours such as cinnamon and vanilla. The sour cream icing is especially good, particularly when you sprinkle the orange zest on top.
The texture is similar to carrot cake too, as hopefully, the photo above shows. The walnuts add a nice crunch as well.
I’ve popped lavender leaves to the top of the cake before, which adds a wonderful scent to the cakes.