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Squash Corn Muffins

Total Time

Prep/Total Time: 25 min.


1 dozen

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.


  • 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


  1. 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.
  2. 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.

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