There are so many delicious combinations that come to mind when I think of muffins. Lemon and poppyseed, apple and cinnamon, chocolate chip and more chocolate chips...and butternut squash and feta?! I've never made savory muffins before, but I looked at the ingredients for this recipe and realized I liked everything that was in them so I decided to make them. They came out pretty good, although it's still an adjustment for me to eat muffins and not have them be sweet.
Cheesy Butternut Squash Muffins
- 2 Tablespoons olive oil
- 1 medium butternut squash, peeled, seeds removed, and cut into approximately half-inch cubes – you should have about 2 cups
- a sprinkling of salt and pepper
- a couple of handfuls of spinach, washed and chopped
- ¾ cup freshly grated Parmesan cheese
- ¾ cup crumbled (in large crumbles) feta cheese
- 2 teaspoons of whole grain mustard (German style)
- 2 eggs
- ¾ cup milk (I might also try this again with buttermilk, just for kicks)
- 2 cups regular flour (I bet you could also use a gluten-free flour blend with good results)
- 4 teaspoons baking powder
- 1 teaspoons salt
- coarsely ground black pepper
- Heat your oven to 425F.
- Toss the squash cubes with the olive oil and a sprinkling of salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven, stirring them up a couple of times, until they are tender through (easily pierced with a fork – I usually take one out, blow on it, and taste it to see if it’s done), and getting a little golden brown on the outside, about 15 minutes.
- Remove from the oven and set aside to cool.
- Turn the oven down to 405F.
- Grease a muffin tin well with oil or butter.
- In a large mixing bowl, stir together about two-thirds of the squash, the spinach, Parmesan, and ½ cup of the feta.
- In a small bowl, beat together the milk, eggs, and mustard until well combined. Pour this into the bowl with the squash and spinach.
- Sprinkle the flour, baking powder, and 1 teaspoon salt onto the squash and wet ingredients mixture. Gently stir this all together until just combined.
- Spoon the batter into the prepared muffin pan – it will fill the holes pretty generously.
- Sprinkle the tops of the batter-filled holes generously with freshly ground black pepper. Then, press the remaining feta crumbles and squash cubes gently into the tops of the batter.
- Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it (it may come out with some melted feta on it, though!).
- Remove from the oven, allow to cool for about 5 minutes, then run a knife around the sides of each muffin and gently use the knife to lift them out and on to a cooling rack.
I'll probably add some garlic next time I make these.