Thanks to this fall recipe, muffins are getting a new, savory look. These muffins are filled with spaghetti squash, so you can easily serve them with dinner, or use them to put a new spin on brunch.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

hands-on:
25 mins
bake:
40 mins
cool:
5 mins
total:
1 hr 10 mins
Servings:
18
Yield:
18 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with foil. Rub cut sides of squash with the 1 tsp. oil. Place, cut sides down, on prepared baking sheet. Bake 40 minutes or until tender. Remove from oven and reduce oven temperature to 375°F. Using a fork, remove squash pulp from shells. Place 2 cups squash in a bowl (reserve remaining squash for another use). Using kitchen scissors, cut strands into smaller pieces.

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  • Coat eighteen 2 1/2-inch muffin cups with cooking spray. In a large bowl stir together flour and next five ingredients (through pepper). In a medium bowl combine eggs, buttermilk, and the 3 Tbsp. oil; stir in squash. Add squash mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in cheese.

  • Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle lightly with additional cheese. Bake 30 minutes or until golden and a toothpick comes out clean. (Muffins will puff while baking and sink as they cool.) Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts

134 calories; fat 7g; cholesterol 40mg; saturated fat 2g; carbohydrates 13g; mono fat 1g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 5g; vitamin a 208.8IU; vitamin c 0.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 31.9mcg; vitamin b12 0.1mcg; sodium 287mg; potassium 71mg; calcium 145mg; iron 0.9mg.
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