• 250 grams Plain flour
  • 1 teaspoon Baking powder
  • Pinch of salt
  • 80 grams uncooked rolled oats
  • 2 tablespoons Spring onions, chopped
  • 100 grams Mature Cheddar cheese
  • 30 grams Feta, Chopped into small cubes
  • 270 grams Butternut squash, roasted
  • 175 milliliters Milk
  • 2 Eggs
  • Topping-
  • 70 grams Créme fraiche
  • 70 grams Cream cheese
  • 30 grams Red peppers, diced
  • Spring onion, chopped


  1. Preheat oven to 190°C. Chop butternut squash into small cubes and place onto a baking tray. Drizzle over oil and season with salt and pepper.
  2. Place in the oven for 20-25 minutes until tender.
  3. Sift flour, baking powder and salt into a big bowl.
  4. Add the rolled oats, spring onion, mature cheddar and feta and stir with a wooden spoon until the mixture has been evenly combined.
  5. Mash the roasted butternut squash in a separate bowl and mix with the milk and 2 eggs.
  6. Mix the wet ingredients into the dry ingredients and stir until combined, do not over mix.
  7. Spoon into cupcake cases and place in the oven for 15-20 minutes until golden brown. Leave to cool on a wire rack.
  8. For the topping beat together the créme fraiche with the cream cheese until smooth and spoon into a piping bag with a star nozzle.
  9. Pipe the topping onto the muffins and garnish with diced red pepper and chopped spring onion.