Butternut Squash & Coastal Cheese Muffins

A delicious take on a cheesy muffin!

Prep Time:

15 minutes

Cook Time:

35–40 minutes


  • Makes 12
    • 275g/9¾oz self raising flour
    • 100g/3½ oz Coastal cheddar grated
    • 1tsp smoked paprika
    • ½ butternut squash
    • 3tsp baking powder
    • 1tsp salt
    • 2 eggs
    • 100ml/3½fl oz vegetable oil
    • 250ml/9fl oz milk


    1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Put the squash in a steamer and steam over a medium-high heat for 15 minutes until soft. Mash to a fairly smooth consistency.
    2. Sift the flour, baking powder and smoked paprika into a large mixing bowl and mix together well. Add in the cheese and mix in well.
    3. In a separate bowl mix together the oil, eggs and milk and mix in thoroughly. 
    4. Make a well in the centre of the flour mixture and add the egg mixture. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter. Stir in the mashed squash and divide the mixture between the muffin cases.
    5. Bake for 20–25 minutes until well risen, golden brown and just firm to the touch, or until a skewer inserted into the centre comes out clean. Remove from the oven and eat the muffins warm or transfer to a wire rack to cool.