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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Sayed Yahsan
[email protected]These muffins look delicious! I'm going to have to try them out soon.
John Lyons
[email protected]I'm definitely going to be making these muffins again. They're a great way to use up leftover squash and corn.
Malik Zaeem
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Rs Cheema
[email protected]I love the combination of corn and squash in these muffins. It's a unique and delicious flavor.
Nadeem Skill
[email protected]These muffins were so easy to make! I just mixed all the ingredients together and popped them in the oven. They were done in about 20 minutes.
Shindele Mathues
[email protected]I'm not a big fan of squash, but I thought I'd give these muffins a try. I was pleasantly surprised! The squash flavor was very subtle and the muffins were really moist and flavorful.
Mahbuba Momota
[email protected]These muffins were a bit too dry for my taste. I think I might add some extra oil or butter next time.
Vincent Waweru
[email protected]I was looking for a healthy muffin recipe and these squash corn muffins fit the bill. They're made with whole wheat flour and are packed with vegetables. They're also really tasty!
Seven
[email protected]These muffins were delicious! The corn and squash added a nice sweetness and the muffins were very moist. I will definitely be making these again.
Dominick Robinson
[email protected]I've made these muffins several times now and they always turn out great. They're so easy to make and they're a great way to use up leftover squash and corn.
Nezuko Kanroji
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of sweetness from the corn and squash. I made them for a potluck and they were gone in minutes.