Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Muffin batter
Topping
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases
How it's done
Squash
Place the squash (unpeeled) on a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 220 °C. Remove the squash and allow to cool slightly. Reduce the oven temperature to 180 °C. Halve the squash, scoop out 150 g of the flesh, place in a bowl (see note).
Muffin batter
Add the maple syrup, almond drink and eggs to the bowl of squash, mix well. In a bowl, mix the oats with all the other ingredients up to and including the bicarbonate of soda, mix in the egg mixture. Add the chocolate chunks, mix. Transfer the batter to the prepared tray.
Topping
Scatter the chocolate chunks on top of the muffin batter.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.
| Note: | You can scoop out the remainder of the squash and serve it as a vegetable side dish or as a dip like hummus. |
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