SMART SNACKING
S Q UA S H & C I N N A M O N M U F F I N S Makes 12 Takes 1 hr 10 mins plus cooling Cost per serve 22p
1 Preheat the oven to gas 4, 180°C, 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. 2 Using a food processor or stick blender, blitz the squash until smooth. In a large bowl, mix the flour, baking powder and 100g sugar. In a separate bowl, mix the yogurt and egg. Stir the squash into the yogurt mixture, then add this to the dry ingredients and stir gently to combine. 3 Divide the mixture between the muffin cases and bake in the oven for 25-30 mins until the muffins are firm to the touch and a skewer inserted into the middle comes out clean. Remove from the tin and set aside to cool. 4 Meanwhile, prepare the compote (if using). Mix the apples and sugar in a small saucepan, then cover and cook over a medium heat for 5 mins until softened. Remove from the heat and leave to cool. 5 Make the topping by mixing together the soft cheese, the 1 tbsp sugar and the cinnamon. Divide between the cooled muffins. Serve the muffins topped with apple compote, if using. Each muffin (without compote) contains Energy
Fat
Saturates
577kJ 136kcal 7%
4g 5%
1g 6%
Sugars
Salt
13g 0.2g 14% 4%
of the reference intake. See page 8. Carbohydrate 24g Protein 4g Fibre 2g Low in saturates; low in salt; source of protein; source of phosphate
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RECIPES JULES MERCER PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT
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 1 egg 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