Let’s crush some squash! Tesco is part of the #VegPower Avengers - helping kids eat more veggies in the coolest ways possible. This week our squash and cinnamon muffins are going to do a sweet job (see recipe below). For more hints and tips, head to vegpower.org.uk. #EatThemToDefeatThem Ingredients 500g pack frozen chopped butternut squash 2 tbsp olive oil 165g wholemeal flour 1½ tsp baking powder 100g light brown muscovado sugar, plus 1 tbsp 100g 0% fat natural yogurt 1 egg 100g lighter soft cheese ½ tsp cinnamon For the apple compote (optional) 650g apples, peeled, cored and sliced into wedges 2 tbsp light brown muscovado sugar Method 1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the butternut squash and olive oil in a small roasting tin and toss to coat. Bake for 35-45 mins until tender. Remove and set aside to cool. Line a muffin tin with paper cases. 2. Using a food processor or stick blender, blitz the squash until smooth. In a large bowl, mix the flour, baking powder and 100g sugar. In a separate bowl, mix the yogurt and egg. Stir the squash into the yogurt mixture, then add this to the dry ingredients and stir gently to combine. 3. Divide the mixture between the muffin cases and bake in the oven for 25-30 mins until the muffins are firm to the touch and a skewer inserted into the middle comes out clean. Remove from the tin and set aside to cool. 4. Meanwhile, prepare the compote (if using). Mix the apples and sugar in a small saucepan, then cover and cook over a medium heat for 5 mins until softened. Remove from the heat and leave to cool. 5. Make the topping by mixing together the soft cheese, the 1 tbsp sugar and the cinnamon. Divide between the cooled muffins. Serve the muffins topped with apple compote, if using.

tescofoodさん(@tescofood)が投稿した動画 -

Tesco Food Officialのインスタグラム(tescofood) - 3月12日 20時03分


Let’s crush some squash! Tesco is part of the #VegPower Avengers - helping kids eat more veggies in the coolest ways possible. This week our squash and cinnamon muffins are going to do a sweet job (see recipe below). For more hints and tips, head to vegpower.org.uk.
#EatThemToDefeatThem
Ingredients

500g pack frozen chopped butternut squash
2 tbsp olive oil
165g wholemeal flour
1½ tsp baking powder
100g light brown muscovado sugar, plus 1 tbsp
100g 0% fat natural yogurt
1 egg
100g lighter soft cheese
½ tsp cinnamon
For the apple compote (optional)
650g apples, peeled, cored and sliced into wedges
2 tbsp light brown muscovado sugar
Method
1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the butternut squash and olive oil in a small roasting tin and toss to coat. Bake for 35-45 mins until tender. Remove and set aside to cool. Line a muffin tin with paper cases.

2. Using a food processor or stick blender, blitz the squash until smooth. In a large bowl, mix the flour, baking powder and 100g sugar. In a separate bowl, mix the yogurt and egg. Stir the squash into the yogurt mixture, then add this to the dry ingredients and stir gently to combine.
3. Divide the mixture between the muffin cases and bake in the oven for 25-30 mins until the muffins are firm to the touch and a skewer inserted into the middle comes out clean. Remove from the tin and set aside to cool.

4. Meanwhile, prepare the compote (if using). Mix the apples and sugar in a small saucepan, then cover and cook over a medium heat for 5 mins until softened. Remove from the heat and leave to cool.

5. Make the topping by mixing together the soft cheese, the 1 tbsp sugar and the cinnamon. Divide between the cooled muffins. Serve the muffins topped with apple compote, if using.


[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する

439

9

2019/3/12

Tesco Food Officialの最新のインスタ

もっと見る

Tesco Food Officialを見た方におすすめの有名人

おすすめのフード

もっと見る

フードのおすすめグループ

もっと見る

日本のおすすめのフード

もっと見る