Preparation 15mins
Cooking 20 mins (Preheat oven to 175°C)
300g butternut squash peeled and grated
1 onion chopped finely
1/2 red pepper chopped finely
110g cheddar cheese grated
3 large eggs beaten
2 tbsp olive oil
120g SR. flour
1/2 tsp baking powder
1. I use a food processor to grate the squash and cheese (and actually whack onion in as well).
2. Mix together vegetables and cheese reserving about 20-30g cheese for topping muffins later. Add flour and baking powder and then stir the egg and oil mix in. Mix really well.
3. Grease your tin (I use a well loved silicon cake tray which doesn't need greasing). The muffins are quite soft so need to be well greased so they don't fall apart when you're getting them out. You could use paper or silicon cases to help with this.
4. Spoon the mix equally between the 12 holes in the tin. Top with the reserved grated cheese.
5. Pop in the oven until risen and tops golden.
6. Allow to cool in tin for a few minutes then move onto a cooling rack.
7. Enjoy as a snack or have a few with salad as a meal.
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