The Halloween frivolities have started a little early here. Last weekend we had an absolute ball at the Halloween-themed Reach for the Bubbles afternoon disco in Frome. We painted each others’ faces, scoffed West Indian style hot dogs, drank mulled cider (and hot apple juice), played drum and bass musical statues and took part in a Thriller line dance, all to an awesome soundtrack provided by the phenomenal Lionel Richtea on the decks.

We’ve also been experimenting with some gruesome bakes in the Bangers & Mash kitchen. The kids wanted to see if we could come up with some terrifying but tasty snacks ready for the Halloween party season. And I wanted to see if we could make them vaguely healthy rather than the sugar-fuelled treats we generally seem swamped by this time of year.

Our experiments resulted in these cheesy vegetable muffins, which the girls have delightfully called Fungus the Bogeyman Muffins (spinach and black olives) and Blood and Gore Muffins (beetroot and carrot). If you’re looking for a healthier alternative to tempt the little monsters at your Halloween party or to fend off the trick-or-treaters, then I definitely recommend you give these a go. I promise they’re much more delicious than they might look or their names might suggest.

Fungus the Bogeyman muffins (spinach and black olives)

Makes 12

225g self-raising flour
1 tsp baking powder
pinch of salt
½ tsp spirulina powder (optional but helps to create a good green colour)
100g Cheddar cheese, grated
50g pitted black olives, roughly chopped
120g fresh or frozen spinach, chopped
2 tbsp soured cream
1 egg, lightly beaten
60ml milk

Preheat oven to 200°C/gas 6. Line a 12-hole muffin tin with baking paper or muffin cases.

Sift the self-raising flour, baking powder and salt into a large bowl. Stir in the spirulina powder (if using), grated Cheddar and olives.

Place the spinach and soured cream in a food processor and whizz it all up to form a puree. Mix in the egg and milk.

Pour the wet ingredients into the dry ingredients and very gently combine together. Spoon the mixture into the muffin cases.

Bake the muffins in the oven for 20 to 25 minutes until they are golden. Delicious warm from the oven or cold.

Blood and gore muffins (beetroot and carrot)

Makes 12

225g self-raising flour
1 tsp baking powder
pinch of salt
1 large carrot, peeled and grated
2 medium beetroot, peeled and grated
100g Parmesan cheese, grated
45g butter, melted
1 egg, lightly beaten
2 tbsp Greek yoghurt
60ml milk

Preheat oven to 200°C/gas 6. Line a 12-hole muffin tin with baking paper or muffin cases.

Sift the self-raising flour, baking powder and salt into a large bowl. Stir in the grated carrot, beetroot and cheese.

In another bowl, mix together the melted butter, egg, yoghurt and milk.

Pour the wet ingredients into the dry ingredients and very gently combine together. Spoon the mixture into the muffin cases.

Bake the muffins in the oven for 20 to 25 minutes until they are golden. Eat warm or cold.