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
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Majid Abbasi
[email protected]Overall, I was disappointed with these muffins.
Victoria Gana
[email protected]These muffins didn't rise very well.
Leila Alexander
[email protected]The flavor of the cushaw squash was a bit too strong for me.
Megs Fales
[email protected]I found these muffins to be a bit dry.
Horatio fuselier
[email protected]These muffins are a little too sweet for my taste.
Ricardo Vela
[email protected]I made these muffins with almond flour instead of all-purpose flour, and they turned out great.
Arny
[email protected]These muffins are a great way to use up leftover roasted cushaw squash.
Dwayne Walters
[email protected]I love the crispy edges and the soft, fluffy centers of these muffins.
Rana Khan
[email protected]These muffins are the perfect grab-and-go breakfast or snack.
sharon rivard
[email protected]I'm always looking for new and healthy muffin recipes, and this one is definitely a keeper.
Ahamed Raju
[email protected]These muffins are a great way to get your kids to eat their vegetables.
Rahim Sabah
[email protected]I love the unique flavor of these muffins. The roasted cushaw squash gives them a really interesting depth of flavor.
madara dark
[email protected]These muffins are so moist and flavorful, I could eat them every day.
ZohIabmalik Malik
[email protected]I'm not a big fan of cushaw squash, but these muffins were surprisingly delicious.
Paul Mcdowell
[email protected]These muffins are a great healthy snack or breakfast option.
Kalim Muskan
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Farid Yazidi
[email protected]These muffins are so easy to make, and they're a great way to use up leftover cushaw squash.
HAMMOLECKETH
[email protected]I love the combination of sweet and savory in these muffins. The roasted cushaw squash gives them a lovely sweetness, while the rosemary and sea salt add a nice savory balance.
Bilal Jameel
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the rosemary and sea salt add a nice touch of savory flavor.