So called because I had to use dribs and drabs left over in my pantry, so that they bear virtually no resemblance to the Nigella Lawson recipe I was planning to use. However, they did turn out beautifully - dare I say even better than Nigella's stuffy old carrot cupcakes.
Makes 12. Just enough to last a couple of days for two greedy people.
100gm light muscovado sugar
175ml sunflower oil
100gm plain flour
125gm self raising flour (I used light brown)
small teaspoon of bi-carb soda
150gm grated butternut squash/pumpkin
100gm chopped walnuts
freshly grated nutmeg
Whip the sugar and oil together and beat in the eggs one at a time. Sift the flours, salt and bi-carb soda together and add to the mix. Fold in the grated squash/pumpkin and nutmeg with the walnuts (inhaling the nutmeg deeply). Spoon the glooopy result into a muffin tin lined with patty pans. Cook at 200 degrees for 20 minutes. Try to keep your nose clean as you lick the bowl.