Cheddar Squash Muffins

A delicious savory muffin, perfect with a salad for a light dinner. MORE+ LESS-

By Girl Versus Dough

September 6, 2017

Ingredients

eggs

1/2

cup water

cup mashed, roasted butternut squash

1/2

cup shredded cheddar cheese

1/4

cup chopped scallions

cup uncooked rolled oats

1/2

cup whole wheat flour

cup unbleached all-purpose flour

tablespoon baking powder

1/2

teaspoon salt

1/4

cup honey

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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.

No nutrition information available for this recipe

Color 1 1/2 tubs of frosting bright red. Color 1/2 tub frosting a light skin color using peach or orange icing coloring. Spoon colored frosting into disposable pastry bags. Cut tip off bags. Pipe a small amount of frosting in between the cake pieces to attach them together. Pipe red frosting over Santa’s body, upper arms, upper legs, and hat. Pipe light skin-toned frosting over the hands, feet, and face. Smooth frosting out using a metal spatula.