Pumpkin or butternut squash muffins with cheese
Prep:
20 mins
Cook:
25 mins
These muffins have the melted cheese kids love and are beautifully packed with veg.
300g pumpkin or butternut squash, peeled and chopped
165g self-raising flour
65ml vegetable oil
2 eggs
½ veggie stock cube placed into the water
100g gruyere cheese, grated
Extra grated cheese for topping
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease the muffin trays with olive oil using kitchen paper to spread the olive oil inside the muffin shapes.
In a pot, bring water to the boil then add the ½ vegetable stock cube and the pumpkin or butternut squash.
Reduce the heat and cook for 10 minutes or until soft.
Allow to cool then mash with 65ml of the liquid used for cooking.
Combine the mash, oil and eggs in a large bowl and mix well to combine.
Sift flour into a large bowl, add cheese and stir until well mixed.
Spoon into muffin tray and sprinkle with mozzarella cheese.
Bake for 20-25 minutes and it has turned golden brown.
Make sure you use a sharp knife or tooth pick to check if the muffin is done.
It will come out clean.
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Eggs, Cheese, Vegetables
Recipe Type
Kids Food, Lunch Box, Snacks
Level of Difficulty
Medium
