280 g plain flour
1 tbsp baking powder
2 tsp ground cinnamon
1 tsp salt
3 small or 2 large eggs
175 ml milk
85 g melted butter, or 80 ml sunflower or vegetable oil
175 g light muscovado sugar
350 g peeled, grated butternut squash
small handful of green pumpkin seeds

Preheat the oven to 200C/Gas 6/fan oven 180C.

Lightly butter a 12-hole muffin tin or line the tin with muffin cases.

Sift together the flour, baking powder, cinnamon and salt.

In another bowl, mix the eggs, milk and butter or oil. Add the sugar and beat well.

Fold the flour mixture and the grated squash into the wet ingredients.
Do not over-mix, it is alright if the batter is still a bit lumpy.

Fill the muffin cases with the mixture and sprinkle the pumpkin seeds on top.

Bake for 20 – 25 minutes until well-risen and firm to the touch.

Cool slightly in the tin, then turn out and cool on a wire rack.

The muffins freeze very well and are great for lunchboxes.
If you take them out of the freezer in the morning and pop into the lunchbox, they should be defrosted by lunchtime.