Healthy Roasted Cushaw Muffins with Rosemary Sea Salt recipe
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Ingredients
- 1 cushaw squash - peeled, seeded, and chopped ½ cup maple syrup ⅓ cup melted coconut oil 2 large eggs eggs ⅓ cup plain Greek yogurt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon vanilla extract ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 ¾ cups whole wheat flour ½ cup chopped pecans ¼ cup old-fashioned oats 2 teaspoons Himalayan sea salt ½ teaspoon finely chopped rosemary
Nutrition Info
- 157.8 caloriescarbohydrate: 20.8 gcholesterol: 21.5 mgfat: 7.7 gfiber: 2.8 gprotein: 3.5 gsaturatedFat: 4.1 gservingSize: -sodium: 344 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.