An ingenious use of butternut pumpkin, these muffins are moreish and healthy. You can use olive oil or a mild oil such as rapeseed. Either work a treat. Omit the nuts if you prefer a plain muffin. These freeze well... Why not wrap them individually and then throw them into packed lunches straight from the freezer?
4 tablespoons olive oil
100g cooked and mashed butternut pumpkin
1/2 teaspoon vanilla extract, or essence
225g plain flour
75g caster sugar
75g chopped walnuts
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
pinch ground cloves
pinch grated nutmeg
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Preheat oven to 200 degrees C. Line a muffin tin with paper muffin cases.
Beat the egg in medium sized bowl then add milk, oil, butternut pumpkin and vanilla. Stir thoroughly until mixture is smooth.
In a separate large bowl, mix together all remaining dry ingredients. Add all of the wet mixture to the dry ingredients. Fold together gently until the flour mixture is just moistened, ensuring you do not over-mix (over-mixing will cause the muffins to not rise properly). The batter will be lumpy, not smooth.
Spoon batter into the prepared muffin cases, filling nearly to the top.
Bake for 20 minutes, or until a skewer comes out clean at the centre of a muffin.