Savoury Squash & Cheddar Muffins

These savory squash muffins are dense and perfect as a savory alternative to a traditional muffin. They’re gluten-free with a cheesy flavour and perfect for meal prep as well.

Instructions

1. 1

   Preheat the oven to 400℉ and line a muffin tin with liners.

2. 2

   In a medium sized bowl, combine the squash, milk, yogurt, eggs, butter and lemon juice. Mix until well combined.

3. 3

   In a large bowl, combine the flour, baking powder, baking soda and salt.

4. 4

   Pour the wet ingredients into the dry and stir just until no lumps remain.

5. 5

   Fold in 1 cup of the cheese, the batter will be very thick.

6. 6

   Divide the batter evenly into the muffin tin and then top the muffins with the remaining cheese and pumpkin seeds.

7. 7

   Place in the oven and bake for 18 to 22 minutes, until the muffins are firm to the touch and cooked through.

8. 8

   Let cool on a wire rack for ten minutes before removing. Enjoy!

9. 9

   Notes: This recipe was tested using Bob’s Red Mill 1-1 gluten-free all purpose flour. To correctly measure flour: Flour should be fluffed and then scooped into the measuring cup with a spoon until it reaches the top. Use a butter knife to level the cup.

10. 10

    Substitutions: Flour: this can be substituted with regular all purpose flour. Milk: unsweetened almond milk, or regular milk can be used. Cheddar cheese: use an alternative shredded cheese (dairy-free or not).