Butternut Squash, Cheddar and Rosemary Muffins

Fantastically moist savoury muffins! Perfect accompaniment for soup! My family had them today for lunch with a tomato and basil soup.


To prepare earlier:

  • 1/2 length cut butternut squash.

Preheat the oven to 190C, score butternut squash diagonally, scatter with salt and herbs – rosemary, thyme…drizzle with olive oil and bake for 30-40 mins until medium soft. Cool, scoop the flesh out and cut into 1/2 cm cubes.

If you don’t know what to do with the other half of the butternut squash, bake it as well. Scoop out the flesh – seeds out of course and set aside.

On the frying pan, fry 1 chopped onion add, 1 – 2 chopped garlic cloves. Fry on medium heat until golden, add squash, a few strings of thyme, a little bit of rosemary and fry for a minute or two. Add 500ml of good quality chicken stock. Bring to simmer. Whizz in a blender or use a hand blender to bring it all to a smooth, velvety consistency. And Voila! Beautiful soup is ready! Serve with parmesan shavings, garlic bread or… butternut squash muffins!

Ok back to muffins…

Line your muffin baking tray with muffin cases. Do not use cupcake cases as the mixture will stick to them. If you don’t have muffin cases cut 12 12cm x 12cm squares out of a grease proof paper.

  • 180g white wheat flour
  • 130g wholemeal wheat flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt or less if a cheese you are using is really salty
  • 3 springs of fresh rosemary – washed and finally chopped (only leaves not springs)
  • 60ml of olive oil or other oil
  • 2 eggs
  • 1 small pot of natural yogurt + milk = 375 ml together (put yogurt into measuring cup and top up with milk to have 375ml together)
  • 1 tsp honey
  • 200g +50g butternut squash cubes
  • 100g + 20g of grated cheddar cheese
  • optional: pumpkin seeds, sunflower seeds etc.

Sift flours, baking powder, soda and salt into a big bowl. Add chopped rosemary and 100g of grated cheese. Mix.

In a separate bowl mix wet ingredients: eggs, yogurt with milk, honey and oil.

Pour wet ingredients into the dry ones and mix with a spatula until nicely combined. Add 200g of butternut squash. Mix.

Divide mixture into 12 muffin cases, add remaining butternut squash cubes on the top of each one, sprincle with remaining cheddar and bake for 20 – 25 mins until golden.




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