SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
HEALTHY BREAKFAST MUFFINS
Provided by Ree Drummond Bio & Top Recipes
Time 1h10m
Yield 12 muffins
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
- In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
- Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Nutrition Facts : Calories 230 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams
SWEET POTATO MUFFINS
These tasty muffins are the perfect brekkie, and sure to keep you feeling full till lunch.
Provided by Jamie Oliver
Categories Beautiful baking recipes Everyday Super Food Vegetables Afternoon tea Sweet potato Potato Breakfast
Time 1h
Yield 6 portions
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
- Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
- Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
- Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
- Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it'll be a bit quicker - check after 35 minutes), or until golden and set.
- These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
Nutrition Facts : Calories 370 calories, Fat 12.5 g fat, SaturatedFat 3.5 g saturated fat, Protein 18.2 g protein, Carbohydrate 49.2 g carbohydrate, Sugar 7.1 g sugar, Sodium 0.8 g salt, Fiber 6.5 g fibre
SWEET SQUASH MUFFINS
Pumpkin pie spice is a blend of nutmeg, cinnamon, cloves, and allspice, which gives this muffin a warm, spicy undertone. READ MORE
Provided by Recipe By Estee Kafra
Categories Sides , Desserts , Baking
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Slice squash in half lengthwise and place, cut side down, on a lined baking sheet. Bake for 45 minutes.
- Remove from oven. Scrape out seeds and discard. Scrape out flesh and place into a bowl. Set aside to cool.
- Combine all batter ingredients in a large bowl in the order they appear. Mix well to combine.
- In a separate bowl, combine topping ingredients.
- Line a muffin tin with paper cups and fill. Sprinkle topping on top. Bake for 20 minutes or until golden.
BASIC SWEET MUFFINS
Make and share this Basic Sweet Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
- Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full.
- Bake at 400° for 18 to 20 minutes. Remove from pans immediately.
BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
- In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).
MANGO COCONUT MUFFINS
These muffins get a double punch of coconut flavor from coconut flour in the batter and a sprinkle of shredded coconut on top.
Provided by Caroline Fennessy Campion
Categories Healthy Muffin Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line 12 muffin cups with paper liners.
- Whisk whole-wheat flour, coconut flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, oil, yogurt, granulated sugar and brown sugar in a large bowl. Add mango and stir to combine. Gently fold the flour mixture into the mango mixture. Divide the batter among the prepared muffin cups and sprinkle with coconut.
- Bake until the tops spring back when touched lightly and the coconut is golden brown, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
Nutrition Facts : Calories 220 calories, Carbohydrate 26 g, Cholesterol 32 mg, Fat 12 g, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, Sodium 240 mg, Sugar 16 g
CHOCOLATE SQUASH MUFFINS
These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!
Provided by Lindsay
Time 25m
Number Of Ingredients 8
Steps:
- Combine squash, egg, oil and sugar in a bowl and mix well.
- Add cocoa powder, baking soda and flour and stir until just combined.
- Mix in chocolate chips.
- Spoon into greased or lined muffin tins and bake at 375 degrees F for 20-22 minutes.
SWEET SQUASH (MINI) MUFFINS
These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine.
Provided by Gaia22
Categories Quick Breads
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
- Drain well.
- Mash the squash. Using a strainer, drain well. Discard liquid.
- Preheat oven to 375-degree F.
- Mix the squash, milk, margarine, and eggs well. Set aside.
- Mix flour, sugar, baking powder, and salt; and create a well in the center.
- Place squash mixture in the well, stirring until the dry ingredients are just moistened.
- Split batter evenly among muffin pans sprayed with vegetable cooking spray.
- Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
- These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET MINI-MUFFINS
Steps:
- In a medium- size bowl, beat together the ¼ cup butter and the ½ cup sugar until blended, then beat in egg. Sift together flour, baking powder, salt, and nutmeg. Stir dry ingredients into butter mixture alternately with milk, blending well after each addition. Spoon batter into greased 1½ inch muffin cups, filling ⅔ to ¾ full. Bake in a 375℉ (190℃) F oven until golden grown (12-18 minutes). Remove from pans. While muffins are still hot, dip each into melted butter, coating evenly; then roll in cinnamon-sugar mixture. Place on a plate and let cool completely. Wrap airtight; store at room temp for up to 1 day, in freezer for up to 1 month (thaw frozen muffins unwrapped). On gift tag, suggest reheating muffins before serving: arrange on a baking sheet, cover loosely with foil, and heat in a 350℉ (180℃) F oven for about 10 min. Makes 3 dozen mini-muffins.
Nutrition Facts :
SWEET PUMPKIN MUFFINS
Velvety, moist and not-too-sweet, these muffins are packed with vitamins and fiber.
Provided by miteslur
Categories Breads & Baked Products Breakfast
Time 30m
Number Of Ingredients 16
Steps:
- Combine bran, water, and pumpkin and let sit for at least 5 minutes.
- Whisk together eggs, milk, honey, sugar, and oil.
- Combine egg mixture with bran mixture and stir til smooth.
- Mix in flours, baking soda, and spices.
- This batter can be kept in the refrigerator for 1 week and cooked as you need it.
- Spray muffin tin with oil. Put a scant 1/2 cup of batter into each muffin tin and sprinkle with walnuts.
- Bake for 20 minutes at 375 °F (190 °C), till tops are brown and a tooth pick comes out clean.
- Note: based on a recipe from The Best Life.
Nutrition Facts : 0 Array
SWEET POTATO AND MOLASSES MUFFINS
Categories Bread Bake Thanksgiving Sweet Potato/Yam Fall Healthy Molasses Bon Appétit
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line 12 large muffin cups with foil muffin papers.
- Puree potato in processor. Measure 1 cup puree and transfer to bowl. Mix in eggs, then milk, molasses and butter. Add all remaining ingredients and stir until just mixed. Divide batter among muffin cups. Bake until springy to touch and tester inserted into center comes out with just a few moist crumbs, about 25 minutes. Transfer to rack. Serve warm or at room temperature.
DELICIOUS SWEET POTATO MUFFINS
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
SWEETER MUFFINS
Got this recipe in Home-Ec class in the late 60's. Goes great with fried chicken.
Provided by Mary Kaye Douglas
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Grease muffin cups or use papers. Beat egg with a fork. Stir in milk and oil. Sift four and measure. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.
- Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown. Muffins should have rounded and pebbled tops. Serve warm.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 8.9 g
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