Steam the squash or sweet potatoes for 10-15 minutes until tender. Mash and set aside. Meanwhile, heat the oven to 180°C (350°F, gas mark 4) and lightly grease 16 muffin tins.
Place the courgettes, onions, red pepper, spinach or broccoli and sweetcorn in a mixing bowl with the oil, grate the cheese in and season to taste. Fold the flour in, then the mashed squash or sweet potatoes.
Whisk the eggs until frothy, then fold them into the vegetable mixture and spoon it into the muffin tins. Bake the muffins for 20-25 minutes until slightly risen and browned.
Let the muffins cool thoroughly before removing them from the tins.
I'm not one to write reviews but this recipe is fab. Thanks for taking the time to post it! I substituted sweetcorn for a bit more broccoli, used full fat cheddar; and olive oil instead of veg oil. Took 30 mins to cook in cupcake tin, which gave better rise results than the silicone cases on a baking sheet in the same batch. Super tasty. Super easy. My 11 month old loves them too. - 30 May 2012