Squash and cinnamon muffins

Squash and cinnamon muffins recipe

0 ratings

Packed with butternut squash, topped with silky cream cheese icing and a dollop of sweet apple compote, these muffins are a delicious afternoon snack that use a few clever tricks to ensure they are still healthy. See method

  • Serves 12 (makes 12)
  • 10 mins to prepare, 1 hr 15 mins to cook, plus cooling
  • 136 calories / serving
  • Healthy

Ingredients

  • 500g pack frozen chopped butternut squash
  • 2 tbsp olive oil
  • 165g wholemeal flour
  • 1½ tsp baking powder
  • 100g light brown muscovado sugar, plus 1 tbsp
  • 100g 0% fat natural yogurt
  • 1 egg
  • 100g lighter soft cheese
  • ½ tsp cinnamon

For the apple compote (optional)

  • 650g apples, peeled, cored and sliced into wedges
  • 2 tbsp light brown muscovado sugar

Each serving contains

  • Energy

    575kj
    136kcal
    7%
  • Fat

    4g 5%
  • Saturates

    1g 6%
  • Sugars

    13g 14%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 23.8g Protein 4.1g Fibre 1.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the butternut squash and olive oil in a small roasting tin and toss to coat. Bake for 35-45 mins until tender. Remove and set aside to cool. Line a muffin tin with paper cases.
  2. Using a food processor or stick blender, blitz the squash until smooth. In a large bowl, mix the flour, baking powder and 100g sugar. In a separate bowl, mix the yogurt and egg. Stir the squash into the yogurt mixture, then add this to the dry ingredients and stir gently to combine.
  3. Divide the mixture between the muffin cases and bake in the oven for 25-30 mins until the muffins are firm to the touch and a skewer inserted into the middle comes out clean. Remove from the tin and set aside to cool.
  4. Meanwhile, prepare the compote (if using). Mix the apples and sugar in a small saucepan, then cover and cook over a medium heat for 5 mins until softened. Remove from the heat and leave to cool.
  5. Make the topping by mixing together the soft cheese, the 1 tbsp sugar and the cinnamon. Divide between the cooled muffins. Serve the muffins topped with apple compote, if using.

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