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Butternut, Chilli And Cheese Muffins

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

12.8g

Energy (kJ)

1560kJ

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

12484kJ

2985kcal

447.4g

423.2g

23.1g

24.2g

87.1g

33.4g

47.4g

37.7g

9.7g

0.0g

555mg

2232mg

5.58g

37433IU

81.6mg

2366mg

13.96mg

2446mg

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