HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT
Cushaw squash is prevalent in the South but is just as versatile as pumpkin. These muffins make a great breakfast on the go or a quick snack and can be customized with your favorite nuts, dried fruits, or even chocolate chips.
Provided by Jamie Justice Yost
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h20m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
- Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
- Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
- Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
- Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
- Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 20.8 g, Cholesterol 21.5 mg, Fat 7.7 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 344 mg, Sugar 6.9 g
ROSEMARY & SMOKED SEA SALT ROASTED WALNUTS
An easy to prepare and cook savoury snack with walnuts, smoked sea salt and fresh rosemary. We enjoyed these roasted walnuts with our aperitifs and I also served the rest of them with the cheese and salad course. I plan to make some more of these and use them for salads, they would be absolutely brilliant with a hot chèvre (goat's cheese) salad, as well as making great gifts for friends and family.
Provided by French Tart
Categories Nuts
Time 25m
Yield 4 Cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 150C/300°F
- Line a baking sheet with non-stick baking paper.
- Put the walnuts into a large mixing bowl.
- In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
- Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
- Pour the walnuts onto the prepared baking sheet.
- Bake for 15 to 20 minutes, stirring the walnuts regularly.
- Allow the walnuts to cool completely before storing them in an airtight container.
ROASTED POTATOES WITH ROSEMARY AND SEA SALT
Make and share this Roasted Potatoes With Rosemary and Sea Salt recipe from Food.com.
Provided by Bev I Am
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Toss potatoes with oil, salt and pepper in medium bowl to coat.
- Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
- Add garlic and rosemary to potatoes; toss.
- Roast until potatoes are just tender, about 10 minutes.
- Transfer to plate; serve.
- Makes 2 servings.
POTATOES ROASTED WITH ROSEMARY AND SEA SALT
Categories Potato Breakfast Brunch Roast Christmas Easter Thanksgiving Valentine's Day Vegetarian Rosemary Winter Vegan Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
- Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.
HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT
Cushaw squash is prevalent in the South but is just as versatile as pumpkin. These muffins make a great breakfast on the go or a quick snack and can be customized with your favorite nuts, dried fruits, or even chocolate chips.
Provided by Jamie Justice Yost
Categories Whole Wheat Muffins
Time 1h20m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
- Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
- Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
- Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
- Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
- Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 20.8 g, Cholesterol 21.5 mg, Fat 7.7 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 344 mg, Sugar 6.9 g
ROSEMARY & SEA SALT ROASTED CHICKPEAS
These roasted chickpeas are crunchy, salty, and oh-so addicting. They're also easy and healthy - pretty much a win all around.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400˚ F.
- Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
- Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
- Spread chickpeas on baking sheet in a single layer.
- Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
- Add additional sea salt to taste. Serve.
MAKEOVER ROSEMARY MUFFINS
In this recipe, we created light, full-flavored muffins that accompany any meal beautifully. While we knocked off a hefty amount of saturated fat, calories, sodium and cholesterol from the original, these tasty makeover muffins never let on that they're healthier. -Marlea Rice Warren, St. Louis Park, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 394mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
Tips:
- For a sweeter muffin, add 1/4 cup of honey or maple syrup to the batter.
- To add a crunchy topping, sprinkle the muffins with chopped nuts or seeds before baking.
- For a savory muffin, add 1/4 cup of grated Parmesan cheese or crumbled feta cheese to the batter.
- If you don't have cushaw squash, you can substitute butternut squash or kabocha squash.
- Be sure to roast the squash until it is tender and slightly caramelized.
- Don't overmix the batter. Overmixing will result in tough muffins.
- Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before enjoying.
Conclusion:
These healthy roasted cushaw muffins with rosemary and sea salt are a delicious and nutritious snack or breakfast option. They are easy to make and can be customized to your liking. With their sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them. These muffins are also a great way to use up leftover roasted squash. If you have any leftover squash from a previous meal, simply mash it up and add it to the muffin batter. You can also use frozen squash in this recipe. Simply thaw the squash before using.
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