Healthy savoury butternut squash muffins

If you’re heading out on a picnic soon or looking for healthy snacks or lunchbox fillers then give these delicious butternut squash savoury muffins a try.

See a video of this recipe on our YouTube channel:

INGREDIENTS

225g wholemeal, spelt or plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp dried herbs eg oregano

90g sunflower oil

175g plain yoghurt (dairy free if needed)

100g butternut squash or sweet potato purée

2 tbsp nutritional yeast (optional) or one handful grated cheese (optional)

INSTRUCTIONS

1. Preheat your oven to 180°C (fan)/200°C/gas mark 6.
2. Line a 12-hole muffin tin with 12 cupcake cases.
3. Place 225g flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda and 1 tsp dried herbs into a mixing bowl and stir together. If using the nutritional yeast add this now too.
4. Measure out 175g plain yoghurt into a jug and add 90g sunflower oil and 100g butternut squash purée. Mix well with a whisk or fork.
5. Pour the yoghurt mixture into the flour mixture and mix well. If using grated cheese add this now and stir in.
6. Spoon the mixture evenly into the cupcake cases.
7. Bake in the oven for 25 minutes or until risen and golden brown on top.
8. The muffins should spring back slightly when pressed with a finger.
9. Remove from the oven and cool on a wire rack if you have one.

See a video of this recipe on our YouTube channel