Here is a recipe from my lovely friend, Robyn. We know each other through the rugby, as our husbands played together at London Irish, and later Neal coached Dec. They are now arch rivals as Neal is coaching the Bath Rugby team (boooooo!). As well as being long suffering rugby wives, Robyn and I also share entrepreneurial tendencies. Robyn’s baby is Mum’s the Business offering fabulous help for mums making their way with their own business.
With 315kcal and 8g protein per muffin, these are perfect for the kid’s lunch boxes as something a bit different to sandwiches. Also fab as a high energy snack.
The butternut squash is rich in vitamin A & C, the spinach has vitamin A, C, K & folate, the olive oil is heart healthy, and the milk and cheese provide calcium.
Here’s the recipe………
Makes: about 12 scones
Takes: 20 minutes to bake & 50 minutes to prepare (mostly the butternut!)
1 butternut squash (about 500g butternut squash cubes)
1tbsp olive oil
200g unsmoked back bacon
450g self raising flour
1 tsp baking powder
80g unsalted butter (cut into small pieces)
1 large handful of chopped fresh herbs or spinach (optional)
300ml semi skimmed milk
40g cheddar cheese, finely grated
Preheat oven to 190C/fan or 170C/Gas5. Grease 2 baking trays. Peel butternut squash, cube it, then place on baking tray with oil & roast for 40 minutes, or until cooked. Cook the bacon on the other tray until cooked and golden.
Put the flour and baking powder into a large bowl, and rub in the butter.
Add the butternut, bacon (snipped into small pieces) and the herbs / spinach. Mix. Add almost all the milk & mix together well.
Dollop about 12 spoonfuls onto baking tray. Brush the tops with milk and sprinkle cheese over. Bake for about 15 – 20 minutes until cooked through & golden.