[Beetroot queen]

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

This recipe came from a free card suttons seeds are giving away with each pack of seeds.

Really nice both children ate them and liked them 

[wighty]

My blueberry plants are only ripening about five a day  and so I eat them.  If I waited for enough to ripen at the same time then the first lot would have gone off. Need a collective 'surge' for enough to ripen at the same time (plus stopping me wandering around the patio and 'nibbling').

[Beetroot queen]

My blueberry plants are only ripening about five a day  and so I eat them.  If I waited for enough to ripen at the same time then the first lot would have gone off. Need a collective 'surge' for enough to ripen at the same time (plus stopping me wandering around the patio and 'nibbling').

I just used what I had which was probably more like 1oz not 9
My plants are the same, you must need 20 plants to get a punnet full 

[Beetroot queen]

It made 12 but someone ate some