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 | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4. Grease a 8-hole muffin tin.
2
Cook the cubed butternut squash in a pan of boiling water until soft. Drain and set aside.
3
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.
4
Spoon the mixture into the greased muffin tin. Grate the Cheddar cheese and sprinkle on the top.
5
Bake for 15-20 minutes or until golden brown.
