From Annabel Karmel
Maple Squash Muffins
1¼ cups whole wheat flour
1 tsp baking powder
1½ tsp cinnamon or mixed spice
¼ tsp salt
3 tbsp non-fat milk powder
½ cup vegetable oil
7 tbsp maple syrup
½ tsp vanilla extract
1⅓ cups grated butternut squash
½ cup raisins
2 tbsp turbinado sugar
Preheat the oven to 350ºF and line a muffin pan with 10 paper liners.
Sift the flour, baking powder, salt, and1 tsp of the cinnamon or mixed spice, into a bowl using a strainer. Reserve the bran from the flour in the strainer and transfer to a bowl. Stir in the non-fat milk powder.
Whisk together the oil, maple syrup, eggs, and vanilla. Stir into the flour mixture along with the grated butternut squash and raisins.
Spoon the batter into the prepared muffin pan. Stir the sugar and remaining cinnamon into the bran and sprinkle over the muffins.
Bake for 20 minutes until risen and firm to the touch.