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1 medium butternut squash
9oz blueberries (cut in half)
9oz caster sugar
1/2 tsp vannila extract
3 eggs
9oz plain flour
9fl oz oil
1tsp baking powder
1/2 tsp nutmeg
1 tsp ground cinnamon
Pre heat oven to 190
wash and half blueberries
boil squash until soft drain and mash, leave to cool
Mix together the oil, sugar, vanilla, squash, blueberries and eggs
sift flour with a pinch of salt and add the remaining ingredients
combine the dry and wet mix together with a whisk
Pop into muffin tins and bake for 20 minutes or until golden brown
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