Save on Pinterest

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 dozen

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.
Nutrition Facts
1 each: 160 calories, 6g fat (1g saturated fat), 36mg cholesterol, 274mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • katlaydee3
    Feb 3, 2015

    Loved these muffins! They were much better than I expected and I served them with chili for a nice hearty dinner during a snowstorm.