These butternut squash and tomato muffins make light and fluffy savoury treats. They’re versatile too, being a brilliant thing to serve for breakfast, lunch or simple supper.
Gluten free, soy free, nut free, yeast free.
Prep time: 40 minutes
Cooking time: 2 hours
Makes 6-8 muffins
Preheat the oven to 200c.
Peel the butternut squash and scoop out any seeds or pith that may be there. Cut into 1cm cubes and place in a roasting tray with 1 tbsp of olive oil.
Season well with sea salt and black pepper and roast in the oven for 40 minutes until golden and tender.
Roughly chop the sundried tomatoes and set aside. Place the ground flaxseed and water in a small bowl and stir together until combined.
Place the soured milk, flax mixture and olive oil into a large mixing bowl and gently whisk together.
Sift in the flour, baking powder and bicarbonate of soda, roast squash, sundried tomatoes and season well. Fold the mixture together using a metal spoon until evenly combined.
Fill the muffin cases two-thirds full with the mixture. Bake in the oven for 45-50 minutes until slightly risen and golden.
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!