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May’s Cake of the Month

First off, get your oven up to 180C in preparation for baking….
Razz up 400g of butternut squash in a food processor.  Leave the skins on but do scoop out the seeds.  Once it is finely chopped add in 350g of light soft brown sugar, 4 large eggs (from happy outdoor chickens), a pinch of salt, 300g of unsifted plain flour, 2 heaped teaspoons of baking powder, a handful of walnuts, 1 teaspoon of cinnamon and 175ml of extra virgin olive oil.  Flick your processor back on and get all those ingredients combined.  No need to go over the top here & make the batter perfectly smooth as you’ll want a few tasty nuggets of the squash skin and walnuts intact.
If your processor isn’t very big halve all those measurements or do the mix in two batches.  Those measurements are plenty to make up a dozen good sized muffins.
Spoon the mixture into a muffin tin lined with paper muffin cases.  Pop them in the oven for around 25 minutes, but keep an eye on them and make sure they’re properly cooked by sticking a knife into the centre of one of the cakes.  If it comes out clean you’re done, if it comes out sticky leave them be for a bit longer.  Once you’re happy they’re done, pop them on a cooling rack.
These muffins are ace as they are, but feel free to top them off with some soft cheese or make an icing with 140ml soured cream & a couple of tablespoons of icing sugar.