Roasted Squash Cornbread Muffins

Ingredients

For 6 servings

• 1 piece squash, diced and roasted
• 300 g cornmeal
• 120 g plain flour
• 55 g brown sugar
• 15 g baking powder
• 2 piece eggs, beaten
• 225 g buttermilk
• 115 g unsalted butter, melted
• 6 g salt
• 1 g black pepper
• 15 g fresh thyme leaves

Method

1. 1

   Heat the oven to 200°C and grease a muffin tin.

2. 2

   Whisk together the cornmeal, flour, sugar, baking powder, salt and pepper.

3. 3

   In a separate bowl, whisk the eggs, buttermilk, melted butter and mashed roasted squash.

4. 4

   Fold the wet into the dry until just combined, then stir through the thyme.

5. 5

   Spoon into the tin, filling each three-quarters full, and bake for 20–25 minutes, until golden and a skewer comes out clean.

6. 6

   Cool for 10 minutes before turning out.