I never use processed mixtures when making muffins. To mix eggs, sugar, oil, milk and flour doesn’t take any longer than mixing the chemical powder from the box with water or whatever they write there. My muffins also contain sugar, but I can control its amount. Instead of soybean or palm oil I use 100% sunflower oil, instead of egg extract I use real eggs, so you are not swallowing empty calories.
And if you add butternut squash, you can add less sugar or no sugar at all, as butternut gives it natural sweetness. Apart of that, its moisture keeps the muffins soft for several days without any preservatives.
For 12 bigger-sized muffins you need:
1/2 butternut squash, boiled and pealed
1/2 cup sugar (optional)
1/3 cup sunflower oil
1/2 cup full cream milk
2 cups flour (plain or wholegrain)
1 tsp baking soda
Whisk eggs with sugar in a bowl, add oil and milk, mix properly and then add flour with baking soda. Whisk till the mixture is nicely smooth. Mash boiled butternut squash and mix it gently with the muffin mixture. Pour it into greased muffin tray and bake 20 minutes on 180-200°C. The oven should be already hot when you put the tray in.
You can also sprinkle them with cinnamon sugar while still hot.
Tip for beginners: Test if muffins are done by poking into one of them with a toothpick. If the toothpick is sticky when you take it out, the muffins are still raw inside. If it’s dry, they are ready to be eaten.