Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 200grams butternut squash, peeled and diced
- 1tablespoons olive oil
- 1teaspoons sage, fresh, chopped
- 2/3 cup canola oil
- 1 large egg
- 1 1/4 cup buttermilk, save 2 tbs
- 500grams self-raising flour
- 1teaspoons mustard powder
- 150grams cheddar, grated
- 100grams goats cheese, crumbled
Nutrition per serving
1490kJ / 356Cal
1490 Kilojoules or 356 Calories
17% of daily energy intake*
Protein
10.6grams
Fat
20.0grams
Carbs
32.1grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sage roasted butternut squash and creamy goats cheese make a perfect filling for a flavour-packed savoury muffin.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Toss the butternut squash and oil in a roasting tin and sprinkle with sage. Roast for 20 minutes until tender. Grease a 12 hole muffin tin. Whisk the oil, egg and buttermilk together in a jug.
Step 2 of 3
Whisk the flour and mustard powder together in a large bowl and add the cheddar. Fold the buttermilk mix into the dry ingredients and gently fold in the squash and goats cheese until just combined.
Step 3 of 3
Divide the mix between the muffin tin holes. Bake for 25 minutes until golden.
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