Pumpkin Muffins with Apple

Ingredients

• 250 g butternut squash
• 1 tart apple
• 1 tbsp Lemon Juice
• 150 g spelt whole‑grain flour
• 75 g ground walnut kernels
• 1 tsp Baking powder
• a pinch cinnamon powder
• 1 egg
• 125 g coconut palm sugar
• 80 ml Rapeseed oil
• 1 tsp ground vanilla beans
• 175 g Sour cream
• 50 g chopped walnuts

Instructions

1. 1.

   Peel, seed and finely grate the squash. Peel, core and finely grate the apple, then mix with the squash and lemon juice. In a bowl combine flour, ground nuts, baking powder, cinnamon and the squash‑apple mixture.

2. 2.

   In another bowl whisk the egg, sugar, oil, vanilla powder and sour cream together, then add the dry mixture and stir quickly to combine.

3. 3.

   Line a muffin tin with paper liners and fill with batter. Sprinkle chopped walnuts on top and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 25 minutes, checking with a toothpick.

4. 4.

   Remove the muffins from the oven, let them cool for a few minutes, then take them out of the tin and allow to cool completely.