Pippa Kendrick
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.
350g butternut squash, peeled weight
100g sundried tomatoes
250ml rice milk mixed with 1tbsp lemon juice
60ml olive oil + 1 tbsp for roasting
1 tbsp baking powder
½ tsp bicarbonate of soda
300g gluten free plain flour
4 tbsp ground flaxseed mixed with 6 tbsp water
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.
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.
If you loved these, why not try our rosemary, olive and tomato muffins too?
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