SWEETCORN, SQUASH AND CHORIZO MUFFIN

cals 324 | sat fat 6.9g | sugar 9g | serves 4

INGREDIENTS

½ medium-sized butternut squash, peeled and cubed • 1 tsp coconut oil, plus extra for greasing • 6 eggs, plus 2 yolks • 150g fresh sweetcorn • 50g chorizo, sliced

METHOD

1. Place the butternut squash in a roasting tin, drizzle with the coconut oil and roast for 30 minutes at 170°C, turning occasionally. Set to one side.

2. Lightly whisk the eggs and the extra yolks in a bowl. Strain into a jug for a smoother finish, then season.

3. Mix together the sweetcorn,

butternut squash and the sliced chorizo. Grease and line a muffin tray, then divide the mixture between 4 of the muffin holes.

4. Pour in the egg mixture over the top, then bake in the oven for 15-20 minutes, until each muffin has puffed up and looks golden.

5. Remove the muffins from the oven and leave them to cool slightly before turning them out from the tray. Serve these babies warm, with a scattering of fresh chives, a dollop of salsa and a side salad. This is total breakfast satisfaction.