Savory Squash Muffins

Savory squash muffins are great when served warm with some butter or cheddar cheese. Also, you can make mini sandwiches with them!

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  35-40 min

Ingredients

1 cup cornmeal
1 cup flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. dried oregano
1 tbsp. dried parsley
1 tsp. dried chili pepper flakes
1-2 green onions, finely chopped
2 eggs
1 cup corn, fresh or thawed from frozen (optional)
3/4 plain yogurt
1/4 cup olive oil
1 cup cooked and mashed buttercup squash, acorn squash, butternut or sugar pumpkin 

Directions

1. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, oregano, parsley and chili pepper flakes.  Stir and set aside.
2. In another bowl, lightly beat eggs and incorporate yogurt and olive oil.  Add squash to egg mixture and blend until smooth.
3. Add wet mixture to dry mixture and stir only until incorporated.  Fold in green onions and corn if using.
4. Spoon batter into paper-lined or well greased muffin tin, and fill about 3/4 full.
5. Bake in a preheated oven at 425F for 25-30 minutes, or until lightly browned and an inserted toothpick emerges clean.
6. Let cool for a few minutes before serving.  Serve plain, with butter, cheddar cheese or red pepper jelly.

Recipe from canadiangardening.com