These delicious gems work brilliantly for breakfast, brunch, lunch or tea!
Ingredients
200g Butternut Squash (roughly chopped)
1 large Egg
110ml Olive Oil
3/4 tsp mixed spice
1/4 tsp salt (heaped)
100g Oast to Host Cake Flour
12g hemp seed hearts
3/4 tsp baking powder
2 tabs natural yogurt
2 tab maple syrup
1/2 tsp vanilla extract
40g mixed seeds
Makes approx 9 small or 6 large muffins in deep muffin tray
Method - Preheat oven to 180C or Gas 4. Place 6/9 muffin cases in deep muffin tray. Tip butternut into food processor, process till finely chopped before adding the olive oil, mixed spice, egg and salt - combine quickly. Add the Cake Flour, hemp seeds, baking powder, yogurt, maple syrup & vanilla extract. With a quick pulse bring the mixture together before folding in the mixed seeds (reserving a few to sprinkle on the top).
Spoon the mixture into the cases and bake in preheated oven for 20-25 mins (depending on size). When cool remove and enjoy!