Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Easy one-cup butternut and sweetcorn muffins

British 10 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a 8-hole muffin tin.
Cook the cubed butternut squash in a pan of boiling water until soft. Drain and set aside.
In a large bowl mix together the remaining ingredients, excluding the cheese, using a hand whisk or electric blender. Add the cooked squash and blend for a further 30 seconds.
Spoon the mixture into the greased muffin tin. Grate the Cheddar cheese and sprinkle on the top.
Bake for 15-20 minutes or until golden brown.