Butternut squash and cheese buns
These savoury muffins are the perfect breakfast on the go and freeze well too
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
600g of butternut squash, peeled, seeds removed, cubed and roasted
A dash of olive oil
1 shallot, peeled and finely diced
1 tsp grated nutmeg
1 tsp cayenne pepper or a mild chilli powder
250g wholemeal self-raising flour
6 eggs, lightly beaten
3 tbsp ricotta
50g Cheddar cheese, grated
A handful of oats
Method
Preheat your oven to 180°C and pop 12 paper-case into a twelve-hole bun tin.
Sauté the shallots in the olive oil until soft and completely translucent. Add it to the butternut squash and mash them up together.
Stir the nutmeg and cayenne into the flour. Stir the egg, ricotta and Cheddar together.
Combine the squash, flour and egg mixtures until completely combined. Season the batter and scoop it between the twelve paper-cases.
Bake for about 35 minutes until a skewer comes out clean. As soon as they are cool enough to handle place them on a wire rack to cool completely.
