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Squash Corn Muffins

 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.
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup frozen cooked winter squash, thawed
  • 3/4 cup plain yogurt
  • 1/4 cup olive oil
  • 1 cup frozen corn
  • 2 green onions, chopped

Directions

  • 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. Yield: 1 dozen.

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Squash Corn Muffins (continued)

Nutritional Facts: 1 muffin (prepared with fat-free yogurt) equals 160 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 274 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.