Recipe of the week!

Butternut Squash Muffins
An inspirational version of the classic muffin, lighter in texture and a healthier option; ideal served with afternoon tea.

Serves 4
Ingredients
200g butternut squash
½ tsp grated nutmeg
2 eggs
1tsp baking powder
75ml virgin olive oil 
2 tsp poppy seeds
180g soft brown sugar
160g plain flour
100ml milk

Method
1. Cut the squash into 2cm cubes, cut away the skin and wash.
2. Boil the squash for 20 minutes, drain well and allow to cool.
3. Blitz the squash until fine, add the poppy seeds, nutmeg, sugar, and eggs and beat well until light and creamy.
4. Add the flour, baking powder, milk and olive oil and continue to beat until a creamy batter is formed.
5. Fill a muffin tin with paper cases and pour the batter into each case 80% to the brim.
6. Bake in a preheated oven 180°C/350°F/gas 4 for 20 minutes.


For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html