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butternut squash, ginger and coconut yogurt muffins







total time






method ingredients


  1. 400g butternut squash cut into cubes
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 2 tsp ground cinnamon
  5. 2 eggs
  6. 250g Glenisk greek style organic luxury coconut & vanilla yogurt
  7. 1 ½ tsp grated fresh ginger
  8. 80ml rapeseed or vegetable oil plus 1 tbsp for roasting


  1. 60g plain cream cheese
  2. 1 tbsp coconut oil melted or vegetable oil
  3. 80g Glenisk greek style organic luxury coconut & vanilla yogurt
  4. 1 tbsp icing sugar
  • Preheat oven to 180C. To prepare the butternut squash, peel it and cut it into 2cm chunks. Toss in 1 tablespoon of vegetable oil and place the butternut squash chunks in a single layer on a baking tray. Bake for 30 minutes, turning occasionally, until soft but not too dark in colour. Allow to cool slightly then blitz in a food processor or with a stick blender to form a puree.
  • Increase the oven temperature to 200C. Sift the flour, cinnamon and baking powder into a large bowl. In a separate bowl, whisk together eggs, Glenisk greek style organic luxury coconut & vanilla yogurt and vegetable oil. Stir through the blitzed roasted butternut squash and grated fresh ginger. Combine this with the flour mixture, ensuring not to over mix as the muffins won’t rise properly. Spoon into a lined and greased 12-cup muffin tin. Bake for 15-18 minutes until cooked through and lightly golden on top and allow to cool.
  • To make the frosting, add the Glenisk greek style organic luxury coconut & vanilla yogurt, cream cheese, melted coconut oil and icing sugar to a bowl and beat it until smooth. Transfer to a piping bag and pipe the top of the cooled muffins.

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