Butternut Squash Muffins

Chef: Mandy From: Caribbean Serves: 12
Time: 15 minutes Cooking: 30 minutes

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)

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Butternut squash is known for its naturally sweet and nutty flavour. It's also high in fibre, vitamin A, and potassium, making it a healthy addition to your baking recipes. It is definitely a great way to add some extra nutrition into your muffins!

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Method

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.