10 mins to prepare, 1 hr 15 mins to cook, plus cooling
136 calories / serving
500g pack frozen chopped butternut squash
2 tbsp olive oil
165g wholemeal flour
1½ tsp baking powder
100g light brown muscovado sugar, plus 1 tbsp
100g 0% fat natural yogurt
100g lighter soft cheese
½ tsp cinnamon
For the apple compote (optional)
650g apples, peeled, cored, and sliced into wedges
2 tbsp light brown muscovado sugar
Preheat the oven to gas 4, 180°C, and fan 160°C. Put the butternut squash and olive oil in a small roasting tin and toss to coat. Bake for 35-45 mins until tender. Remove and set aside to cool. Line a muffin tin with paper cases.
Using a food processor or stick blender, blitz the squash until smooth. Mix the flour, baking powder, and 100g of sugar in a large bowl. In a separate bowl, mix the yogurt and egg. Stir the squash into the yogurt mixture, add this to the dry ingredients and stir gently to combine.
Divide the mixture between the muffin cases and bake in the oven for 25-30 mins until the muffins are firm and a skewer inserted into the middle comes out clean. Remove from the tin and set aside to cool.
Meanwhile, prepare the compote (if using). Mix the apples and sugar in a small saucepan, then cover and cook over medium heat for 5 mins until softened. Remove from the heat and leave to cool.
Make the topping by mixing the soft cheese, the 1 tbsp sugar, and the cinnamon. Divide between the cooled muffins. Serve the muffins topped with apple compote if using.