These little muffins have been popping up all over in the past few weeks. I think I can make them with my eyes closed now. I have served them at both Supperclub nights, with an array of other little puddings alongside them such as tiny boozy Campari jellies and Chocolate and Chestnut pots... Then when The Journal got in touch to say they would like me to put together some Christmas canapés for their next edition of Taste I thought they would be perfect as a tiny sweet canapé.
created four different canapés for the article, a chicory leaf cup
with Stilton, toasted walnuts and honey, a mackerel and horseradish
pate, a parma ham and chestnut pastry roll and these little fellas.
So even though it was early November I was up in the loft looking out
the Christmas decorations and setting my dining table with a
Christmas party scene, ready for the photographer on a Sunday
afternoon, it all felt a little bit surreal! The photos all looked
lovely, much better than mine, and you can see the full article and all the recipes here.
fed the photographer as many as I could, but then owing to the fact
that it wasn't Christmas and there was no actual party happening TLI
and were left staring at about 80 tiny bite size pieces of food... We
made a little dent in them, but ended up taking the rest to work, as
much as I love canapés it was just too much, even for me...
So to start preheat the
oven to 200°C degrees and
grease your mini muffin tin with a little butter. Then peel and chop
half a butternut squash into chunks and put it in to roast for about
15 minutes or until its soft, it doesn’t need any oil or anything
on it. You can also use pumpkin or sweet potato too, I've used an onion squash also which was lovely...
This makes about 24 mini
muffins or 12 large ones, I prefer the tiny cute ones. Next mix
together 125g of plain flour, 110g of sugar, 2 teaspoons of baking
powder, 1 teaspoon of cinnamon, ½ a teaspoon of ginger, ½ a
teaspoon of nutmeg and ½ a teaspoon of salt. Cut 50g of room
temperature butter into small pieces then mix it through the flour
and spice mix with your fingers until it's like breadcrumbs.
When the butternut squash
is done mash it with a fork and allow it to cool. Then in a separate
bowl, mix together the squash, 120ml of evaporated milk and 1 beaten
egg. Pour the squash mixture into the flour mixture and add a handful
of raisins, then fold gently until mixture is just combined. Pour the
mix into the greased muffin tins, about half 2/3 full into each. Then
sprinkle the tops with a mix of cinnamon, sugar and nutmeg. Then bake
for about 15 minutes, until golden.
The spices are delicious
in the warm little butternut buns, sweet bites of raisins and a
crunchy sugary spice top make them my favourite little pudding at the