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Butternut, Chilli and Cheese Muffins

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

12.8g

Energy (kJ)

1561kJ

Energy (kcal)

373kcal

Carbohydrate incl. fibre (g)

55.9g

Carbohydrate excl. fibre (g)

52.9g

Sugar (g)

2.9g

Fibre (g)

3.0g

Fat (g)

10.9g

Saturated fat (g)

4.2g

Unsaturated fat (g)

5.9g

Monounsaturated fat (g)

4.7g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

69mg

Sodium (mg)

279mg

Salt (g)

0.70g

Vitamin A (IU)

4679IU

Vitamin C (mg)

10.2mg

Calcium (mg)

296mg

Iron (mg)

1.75mg

Potassium (mg)

306mg

Total

102.5g

12486kJ

2986kcal

447.6g

423.3g

23.1g

24.3g

87.1g

33.4g

47.4g

37.7g

9.7g

0.0g

555mg

2233mg

5.58g

37434IU

81.6mg

2367mg

13.98mg

2449mg

  • 350 g butternut squash, cubed
  • 30 ml olive oil
  • Robertsons atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 10 ml chilli flakes
  • 3 sprigs thyme, leaves picked
  • 2 eggs
  • 180 ml milk
  • 50 g packet Knorr chakalaka soup mix
  • 500 ml flour
  • 15 ml baking powder
  • 100 g grated mature cheddar cheese