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Cook: 20 to 30 minutes | Servings: 24


  • 2½ cups cake flour
  • 2 cups sugar, for a less sweet version, 1 cup of sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups butternut, cooked till soft and most of the water cooked away
  • ½ cup oil
  • 1 teaspoon pure vanilla extract
  • 2 Granny Smith apples, peeled and grated
  • muesli, for topping
  • non-stick cooking spray

Preheat oven to 180 ºC. Spray two regular size muffin pans with non-stick cooking spray and line muffin pan with paper muffin liners.
In a medium sized bowl combine flour, sugar, baking powder and salt and whisk together.
In a small bowl, add eggs and beat lightly. Then stir in the butternut and oil. Add wet ingredients to dry ingredients and stir until just combined. Fold the grated apples into the mixture. The batter should be firm and not runny.
Use a standard size ice cream scoop to measure muffin batter into lined muffin pans.
Sprinkle muesli on top if preferred.
Divide the batter evenly between the two pans.
Bake for 20 to 30 minutes, or until muffins spring back lightly to the touch.
Let cool slightly and serve.

Recipe and photo: Jo Lubbe


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