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Cheddar Squash Muffins

  • Prep 20 min
  • Total 40 min
  • Servings 12
  • Pinterest
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  • Print
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  • Save
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A delicious savory muffin, perfect with a salad for a light dinner. MORE + LESS -

Stephanie Wise
November 11, 2014

Ingredients

2
eggs
1/2
cup water
1
cup mashed, roasted butternut squash
1/2
cup shredded cheddar cheese
1/4
cup chopped scallions
1
cup uncooked rolled oats
1/2
cup whole wheat flour
1
cup unbleached all-purpose flour
1
tablespoon baking powder
1/2
teaspoon salt
1/4
cup honey

Steps

Hide Images
  • 1
    Preheat oven to 400°F and butter or grease a 12-cup muffin tin.
  • 2
    In the bowl of a stand mixer, combine squash, water and eggs.
  • 3
    In a separate medium bowl, sift together flours, baking powder and salt.
  • 4
    Add to the large bowl scallions, cheese, oats and honey. Pour in flour mixture and mix until just combined.
  • 5
    Fill muffin tin cups about 3/4 full with the batter and bake about 15-20 minutes or until the muffins are a golden brown.
  • 6
    Remove from oven and allow to cool about five minutes on a cooling rack before serving.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
In my opinion, they are constantly stereotyped as unhealthy, sweet desserts or breakfast foods. They get a bad rap for being too caloric or fattening for their size, covered in crumbly streusel toppings and glazes intended to conceal the boring, flavorless bottom half. It’s a travesty.

I’m here to tell you that, when it comes to muffins, it’s time to think outside of the tin – er, box.

These Cheddar Squash Muffins are a perfect starting recipe to prove that muffins don’t always need to be sweet, or unhealthy, or only for dessert or breakfast.

In fact, these muffins are very good for you, packed with vitamin and nutrient-rich roasted squash, rolled oats and whole-wheat flour (and gasp! No butter or sugar!). They’re perfect for lunch or dinner alongside a salad or hearty soup. And instead of tasting sweet, they’re very savory, with tangy cheddar cheese and sharp scallions mixed into the batter.

I’ll admit I was a bit of a skeptic myself when I decided to undertake this project. But I believed in the conquest of creating a savory muffin. And with butternut squash (one of my favorite vegetables) in season, I knew it could be possible. And it was.

It is possible for muffins to break free from their sugary, unhealthy, oppressive state (though sweet muffins can be quite tasty, too)!

Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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