Butternut squash & egg muffin cups
My kids love eggs so most of the time I can add whatever vegetables I want and they will devour everything! These little muffins are super healthy and the perfect size for kids to munch on by hand.
Ingredients: (makes 8 muffin cups)
300g butternut squash purée (you can cook the butternut squash 1 hour on high heat in the oven, peel, deeseed and mash so there are no lumps left)
30g freshly grated cheese
30g pumpkin seeds
50ml coconut milk
3 eggs
a pinch of turmeric
salt and pepper to taste
1 teaspoon dried garlic
1 tablespoon honey
1 teaspoon coconut oil
Combine all the ingredients in a large mixing bowl and mix well. Spray oil into 8 individual muffin tins and distribute the mixture evenly. Cook for 45 minutes, until the tops are nicely brown. Enjoy hot or cold!
Ingredients: (makes 8 muffin cups)
300g butternut squash purée (you can cook the butternut squash 1 hour on high heat in the oven, peel, deeseed and mash so there are no lumps left)
30g freshly grated cheese
30g pumpkin seeds
50ml coconut milk
3 eggs
a pinch of turmeric
salt and pepper to taste
1 teaspoon dried garlic
1 tablespoon honey
1 teaspoon coconut oil
Combine all the ingredients in a large mixing bowl and mix well. Spray oil into 8 individual muffin tins and distribute the mixture evenly. Cook for 45 minutes, until the tops are nicely brown. Enjoy hot or cold!