Seeded Butternut Squash Muffins

These delicious gems work brilliantly for breakfast, brunch, lunch or tea!


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!

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