SQUASH CORN MUFFINS

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Squash Corn Muffins image

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

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

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.

Sayed Yahsan
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These muffins look delicious! I'm going to have to try them out soon.


John Lyons
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I'm definitely going to be making these muffins again. They're a great way to use up leftover squash and corn.


Malik Zaeem
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These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.


Rs Cheema
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I love the combination of corn and squash in these muffins. It's a unique and delicious flavor.


Nadeem Skill
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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
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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
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These muffins were a bit too dry for my taste. I think I might add some extra oil or butter next time.


Vincent Waweru
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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
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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
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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
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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.


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