Healthy Vegan - Butternut Squash, Nutmeg, Raisin and Hazelnut Muffins

I had forgotten to pick up some rolled oats during our weekly shop to the supermarket.  It was on my shopping list but I managed to overlook it.  You know why?!  My husband has a tendency to squeeze in 'tiger nuts' on the shopping list - I have a rather knackered worn out tiger hot water bottle and he teases me that Ii should get it some tiger nuts which are real, so I am blaming him for my distraction and missing it on the shopping list.

 So instead of making breakfast flapjacks for the working week I ended up making some Butternut Squash, Raisin and Nutmeg muffin.



It's adapted from this recipe, but I did not read the recipe properly as I noted after the muffin batter had gone into the oven, that I had missed the oil, but it did not matter as the grated butternut squash added plenty of moisture to the muffins.
Butternut Squash, Nutmeg Raisin and Hazelnut 
Makes 6 large muffins
Ingredients
200grams butternut squash, grated
175g sugar
2 eggs
pinch of salt
150grams plain flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
25g golden raisins
25g hazelnuts, chopped
Method
Preehat oven to gas mark 4/180oc
In a large bowl stir int he butternut squash, sugar and stir then stir in the eggs.
Sift in the plain flour, along with thesalt,  nutmeg and baking powdder
Stir to combine.
Then stir in the raisins and chopped nuts.
Spoon evenly into 6 muffin holes.
Bake for 25 - 30 minutes or until skewer comes out clean.

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