SQUASH CORN MUFFINS
Frozen winter squash makes these bright muffins a cinch to create. "I like to serve them at brunch or with soup at other meals," notes Colette Maher of Livonia, Michigan.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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Oregon Sheriffs Office
[email protected]These muffins are delicious! I made them with whole wheat flour and they were still light and fluffy. I'll definitely be making them again.
sohail shamankhail
[email protected]I followed the recipe exactly and the muffins came out dry and crumbly. I'm not sure what went wrong.
Md Mafuj Islam
[email protected]These muffins are so good! I've made them several times now and they always turn out perfectly. They're a great way to use up leftover squash and corn.
Jessica Yanez
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids. They're so moist and flavorful, and they're a great way to get your veggies in.
A'shadieeyah Norton
[email protected]These muffins were so easy to make and they turned out so moist and delicious! I used a mix of yellow and zucchini squash, and I added some chopped red onion and bell pepper for extra flavor. They were the perfect side dish for my grilled chicken din