I love a savoury muffin. They’re such a great way to get some added veggies and herbs into your diet and are perfect for early mornings on the go! I often grab one on my way out the door with the intention of eating it once I get to my desk – more often than not it’s gone by the time I get on the tube! So scrummy. Feel free to just mix it up with the herbs and spices too – anything earthy works a treat.
- 150g flour
- 150g butternut squash, grated
- 1 egg
- 50ml oil
- 100ml almond milk, or your preferred alternative
- 2 tsp baking powder
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper
- Handful of mixed seeds – I used pumpkin and sesame
Makes 6-8 muffins
- Preheat the oven to 180°C (160°C fan). In a large mixing bowl, whisk together the egg, oil and milk until fully combined, then stir in the butternut squash.
- Add the flour, herbs and a good pinch of salt and pepper and mix until fully combined.
- Pop a heaped tbsp of the mixture into each of the muffin cases and sprinkle with the seeds. Cook for 25-30 minutes or until a skewer inserted in the middle of each muffin comes out clean.