奶油南瓜還可以做其他糕點呢,有興趣的話可以看看下面Jamie的Butternut squash muffins 食譜:

Jamie Oliver:

"My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar - I've simply swapped carrots for squash. Both of them are wonderful carriers of flavours like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off. Give these little cakes a go - they're a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!"

Makes 12 muffins


  • 400g butternut squash, skin on, deseeded and roughly chopped
  • 350g light soft brown sugar
  • 4 large eggs
  • Sea salt
  • 300g plain flour, unsifted
  • 2 heaped teaspoons of baking powder
  • A handful of walnuts
  • 1 teaspoon of ground cinnamon
  • 175ml of extra virgin olive oil


1. Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.
2. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
3. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes - if it comes out clean, they’re done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
Source: Channel 4



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