Butternut squash 1/2 small, peeled, seeds removed and diced
Rice flour 100 g, brown
Millet flour 60 g
Walnuts 5 g, finely ground, plus 3 tbsp extra
Salt 1/4 tsp
Bicarbonate of soda 1/2 tsp
Baking powder 1/2 tsp, gluten free
Cinnamon 1 pinch, ground
Eggs 3 large
Sugar 160 g (caster)
Sunflower oil 75 ml
Vanilla extract 1 tsp
Lemon 1 tsp, zest, finely grated
Apple 1, peeled, cored, and grated
Preheat the oven to 180°C (160° fan) | gas 4.
Place paper cases in a 12-muffin or cupcake tin.
Place the squash in a steaming basket, cover, and steam over a half-filled saucepan of simmering water for about 10 minutes until tender to the point of a knife.
Mash to a smooth puree in a mixing bowl.
Stir together the flours, ground walnuts, salt, bicarbonate of soda, baking powder, and cinnamon in a mixing bowl. Set aside.
Whisk together the eggs with 110 g of the squash puree, the sugar, oil, vanilla, and lemon zest.
Fold into the dry ingredients until well incorporated, and then fold in the apple.
Divide between the paper cases and chop the 2 tbsp extra walnuts, sprinkling them over the batter.
Bake for 18-20 minutes until golden-brown and risen; a cake tester should come out clean from their centres.
Remove to a wire rack to cool completely before serving.