Holy yum, guys. These are delicious. They come together quickly if you have leftover squash. You can also use pumpkin, but I’m more likely to have butternut squash on hand. These are the perfect combination of slightly sweet, salty, doughy and tender. I’m excited to try other variations. I think green onions would be really good in these. You can also swap out different cheeses…like goat cheese or gruyere would be amazing! Will definitely be making these over and over again. I had them with a big salad, but I think they’d go perfectly with soup. The recipe called for spinach, but I only had arugula on hand, which turned out great. The recipe also called for olive oil, but I completely forgot to add it and I didn’t miss it at all, they were super moist (if your squash or pumpkin seems a little dry you might add the oil). Don’t be afraid to switch things up based on what you have on hand.
Makes about 14 muffins
Adapted from The Flour Sack
- 2 cups white whole wheat flour (or all-purpose)
- 4 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 eggs
- 1 cup whole milk (I used 1 1/2 cups skim and 1/2 cup half and half)
- 1/2 cup olive oil (optional)
- 2 tsp whole grain mustard
- 3/4 cup Parmesan cheese, shredded
- 2/3 cup crumbled Feta
- 1 large handful arugula, chopped
- 2 cups roasted cubed butternut squash
- 2 Tbsp parsley, chopped
Preheat oven to 400°F. Grease muffin tin with cooking spray and set aside.
In a large bowl, whisk together flour, baking powder, salt and pepper.
Scoop batter into muffin tin. Bake for 15-20 minutes, until golden.