Butternut squash and cheese buns

Recipe by:

These savoury muffins are the perfect breakfast on the go and freeze well too

Butternut squash and cheese buns

SERVES

12

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and pop 12 paper-case into a twelve-hole bun tin.

  2. Sauté the shallots in the olive oil until soft and completely translucent. Add it to the butternut squash and mash them up together.

  3. Stir the nutmeg and cayenne into the flour. Stir the egg, ricotta and Cheddar together.

  4. Combine the squash, flour and egg mixtures until completely combined. Season the batter and scoop it between the twelve paper-cases.

  5. 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.

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

  1. Preheat your oven to 180°C and pop 12 paper-case into a twelve-hole bun tin.

  2. Sauté the shallots in the olive oil until soft and completely translucent. Add it to the butternut squash and mash them up together.

  3. Stir the nutmeg and cayenne into the flour. Stir the egg, ricotta and Cheddar together.

  4. Combine the squash, flour and egg mixtures until completely combined. Season the batter and scoop it between the twelve paper-cases.

  5. 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.

Execution Time: 0.329 s