Butternut Squash Bread Muffins (Salted)

THE INDISE - moist and fluffy

Ingredients (12 muffins):

300 g flour

8 grams yeast

5 grams sugar

250 g butternut squash

3 tablespoons Olive Oil

1 tablespoon sea salt Coarse

1 teaspoon salt

1/2 teaspoon turmeric

1 tablespoon sour cream

1/4 cup cold water

A handful of pumpkin seeds/sesame to spread before putting into the oven

Steps:

a) In a bowl mix flour, yeast and half teaspoon of sugar.

b) Boil a pot of water with butternut squash until soften.

c) Mash the squash and add the coarse salt.

d) Add the mashed squash to the flour bowl, together with the turmeric, olive oil, salt, sour cream and mix it all together.

e) Add 1/4 cup water and start mixing it in a mixer for 10 minutes.

f) The dough should be unified, but be aware it's very sticky and it's OK.

g) Leave the dough in a covered bowl to rise - for 40 minutes.

h) Split the dough into the muffins, and spread the pumpkin seeds/sesame on top.

i) Again leave the dough to rise this time in the muffins plates - for 30 minutes.

j) Prepare oven warmed 380° and bake for 10 minutes. Then reset the over for 360° for another 10 minutes.

Fun addition to the table

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