Cinnamon Squash Muffins

Makes 8.


400g squash
125ml olive oil
1 tsp mixed spice
½ tsp fine sea salt
2 large eggs
225g wholemeal plain flour
2 heaped tsp baking powder
1 tsp vanilla extract
4 tbsp natural yogurt
2 tbsp maple syrup
70g of Warm Cinnamon & Salted Caramel Munchy Seeds


Preheat the oven to 180˚C, gas mark 4. Line a 12-hole muffin tin with paper cases. Roughly chop the squash, then put in a food processor and whizz until finely chopped. Add the olive oil, mixed spice, salt and eggs; whizz until just combined. Add the flour, baking powder, vanilla extract, yogurt and maple syrup, then pulse until it just comes together. Stir in 50g of Warm Cinnamon Munchy Seeds.

Spoon the mixture into the muffin cases and sprinkle over Salted Caramel Munchy Seeds. Bake in the oven for 20-25 minutes, until springy to the touch. Leave in the tin for 5 minutes, then transfer to a cooling rack. These are perfect for breakfast or an afternoon snack – especially with a little butter on them!

Waste not want not! Mixed seeds – put in a dry pan and toast for 2-3 minutes. tip onto a plate to cool, then store in an airtight container to sprinkle over salads, soups or fruit and yogurt.

Fancy something more savoury? Check out our Autumn-inspired pumpkin soup recipe here

Warm Cinnamon roasted seeds click here