Spiced squash breakfast muffins
Spiced squash breakfast muffins
35 minutes
Prep Time10 minutes
Cook Time25 minutes
Serves12
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Ingredients
Method
1
Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with paper cases. Roughly chop the squash, then put in a food processor and whizz until finely chopped. Add the olive oil, mixed spice, salt and eggs; whizz until just combined. Add the flour, baking powder, vanilla extract, yogurt and maple syrup, then pulse until it just comes together. Stir in 55g mixed seeds.
2
Spoon the mixture into the muffin cases and sprinkle over the remaining seeds. Bake in the oven for 20-25 minutes, until springy to the touch. Leave in the tin for 5 minutes, then transfer to a cooling rack.
