Easy one-cup butternut and sweetcorn muffins

Easy one-cup butternut and sweetcorn muffins

10 mins Prep · 20 mins Cook

Struggling to find a way to get your kids to eat their veggies? Try these deliciously easy breakfast muffins!

Created by Spinneys
Prep time 10 minutes
Cook time 20 minutes
Serves 8
Cuisine British
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 131
Fat 1.2g
Saturates 0.6g
Protein 4.2g
Carbs 26.5g
Sugars 4.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details



Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Grease a 8-hole muffin tin.


Cook the cubed butternut squash in a pan of boiling water until soft. Drain and set aside.


In a large bowl mix together the remaining ingredients, excluding the cheese, using a hand whisk or electric blender. Add the cooked squash and blend for a further 30 seconds.


Spoon the mixture into the greased muffin tin. Grate the Cheddar cheese and sprinkle on the top.


Bake for 15-20 minutes or until golden brown.