gluten-free, wheat-free, egg-free option

These tasty savoury muffins are ideal for pack-ups or as a great accompaniment for soup.  The recipe was published in The Guardian ‘Cook’ supplement, 31/08/2013 and was supplied to The Guardian by

Makes 6:

300g butternut squash

70g buckwheat flour

1 tbsp arrowroot

1 tsp bicarbonate of soda or baking powder

1/2 tsp sea salt

2 tbsp chopped fresh rosemary

2 tsp garlic powder

Zest of 2 lemons

1 egg, lightly beaten, OR egg replacer

1 tbsp butter

1/2 tsp black pepper

3 chopped spring onions

20g pumpkin seeds

100g diced feta

Preheat the oven to 180*C/350F/gas mark 4.  Dice the butternut squash and gently roast until soft.  Allow the squash to cool slightly then place in a food processor with all the ingredients except the spring onions, pumpkin seeds and feta and blend until smooth.  Stir in the spring onions and half the feta.  Pop the mixture into muffin cases then decorate the muffins with the remaining feta and pumpkin seeds.  Bake for 35-40mins.  Allow to cool and enjoy!