Squashy mini muffins

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Prep time:

Cook time:

Serves: 24

By snoozealot



  • 1 tbsp baking powder

  • 25g cheddar grated

  • 200g butternut squash

  • 1/2 tsp nutmeg grated

  • 6 tbsp sunflower oil

  • 250ml buttermilk or just milk/yoghurt

  • 2 pinches dark brown sugar for sprinkling

  • 2 eggs beaten

  • 1 handful fresh parsley stalks and all

  • 80g oats

  • 50g carrot grated

  • 200g plain flour


  1. Grease the mini muffin trays. (I made 24 mini and 4/5 normal size muffins).
  2. Preheat oven to 200C/Gas Mark 6.
  3. Peel and chop butternut squash and whiz in a food processor until really finely chopped, together with the parsley.(Mine was almost a pulp but depends how good at chewing your little one is).
  4. In a large bowl combine the dry ingredients (sifting flour and baking powder in together).
  5. In a separate bowl, beat together all the wet ingredients.
  6. Make a well in the dry ingredients and gently stir in the wet ingredients until just combined. Add the butternut squash, carrot and cheese at this stage. Stir through but do not over-mix.
  7. Spoon the mixture into your muffin trays.
  8. Bake for about 10-15 minutes, or until risen and golden. Large size muffins need about 20 minutes.
  9. Leave to cool in the trays a little and then lift them out. They can be frozen - once defrosted you can re-warm them in the oven if you prefer.

Handy Hint

Makes approx. 36 mini muffins.
I only added cheese to my large muffins, as DD not keen on cheese. These had a stickier texture and stuck to the paper cases a bit, extra time in the oven didn't seem to sort that out. Also if you don't have fresh parsley, dried will do, or any other dried herbs such as oregano - about 1/2 tsp.

Additional Information

  • Make Ahead

  • Can Freeze

  • squash

  • Baby and weaning

  • Lunchbox

  • Cake/Dessert

  • Vegetarian

  • Nut Free

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Your comments

  • snoozealot 01/11/09 20:28

    This is a bit of a home made up combo of Jamie Olivers butternut squash muffin recipe, "some guy called Andrews" muffin recipe from the babyleadweaning.com site and a bit from a book called "1 mix 50 muffins" and a bit of my own idea. I made them for my 10 mo dd who's more into finger food as was looking for something different. they do taste a bit odd (tho my dd is happily chomping away on them) as there's no salt or sugar added but if you wanted to try them for older babies/kids, try just adding a pinch of salt, or could be made sweeter with 125g light soft brown sugar. the squash adds a certain sweetness to start with, so depends on your own taste.