Butternut Squash and Feta Muffins

6 Nov

I love these muffins. They are definitely for fans of savory – not sweet – though the roasted squash does add a mellow sweetness that contrasts nicely with the salty bite of the goat’s milk feta. Enjoy! ~ Paula


ingredients:

  • 2 tablespoons olive oil
  • 2 cups butternut squash (1/2-inch cubes)
  • salt and pepper to taste
  • 1 large handful of baby spinach, chopped
  • 2 tablespoons chopped cilantro
  • 3 tablespoons pine nuts
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup feta (cubed)
  • 2 large eggs, lightly beaten
  • 3/4 cup milk (I used rice milk)
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt

process:

  • preheat oven to 405 F, place a rack in the top third
  • grease a 12-cup muffin tin
  • sprinkle olive oil, salt and pepper over squash, mix well, and spread over baking sheet
  • bake 15-25 minutes until tender, then set aside to cool
  • gently fold squash with spinach, cilantro, pine nuts, parmesan, and feta
  • sift flour and baking powder onto the mix, top with salt and a bit of pepper; fold together – do not over mix!
  • divide batter evenly in the muffin tin, bake 15-20 minutes until the tops are golden
  • cool for a few moments, then turn out onto a rack
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