Squash Cornmeal Muffins

Squash Cornmeal Muffins

A delicious savoury accompaniment to soups and stews
Prep Time 10 minutes
Cook Time 14 minutes
Course Side Dish
Servings 12


  • 1 cup all purpose flour
  • 1 cup organic cornmeal
  • 11/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp died oregano
  • 1/2 tsp sea salt
  • 2 eggs
  • 1 cup winter squash, cooked
  • 3/4 cup plain yogurt
  • 1/4 cup olive oil
  • 2 tbsp dried green onions or 2 fresh green onions, diced


  • In a large bowl, combine the first six ingredients.
  • In a mixer bowl, combine the eggs, squash, yogurt and oil and mix on medium speed till blended.
  • Add dry ingredients and green onions, and mix until moistened.
  • Scoop into non stick muffin tins , filling 3/4 full.Bake at 425 degrees for 14-16 minutes. Cool for 5 minutes before removing from pan. Serve warm.
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