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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Frozen winter squash makes these bright muffins a cinch to create. âI like to serve them at brunch or with soup at other meals,â notes Colette Maher of Livonia, Michigan. Ingredients:
1 cup king arthur unbleached 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:
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. Yield: 1 dozen.
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