Good morning and happy hump day (I can't believe that - where is this week going?!) 😱As it's mid week I've got super easy recipe to get you through until Friday! These savoury butternut squash and tahini muffins are the perfect on the go breakfast! Don't forget to save this one 😘 200g peeled and roasted squash 2 eggs 50g quinoa flour 100g tahini 2 tbsp nutritional yeast 1 tbsp apple cider vinegar 1tsp mixed herbs 1 tsp dried rosemary 1/2 tsp bicarbonate of soda 😍 1. Mash the squash and add it to a bowl with the remaining ingredients. Mix well. 2. Pour the muffins into cases and bake for 30 minutes at 180. 3. Allow to cool before serving.