Best Healthy Roasted Cushaw Muffins With Rosemary Sea Salt Recipes

HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT

Healthy Roasted Cushaw Muffins with Rosemary Sea Salt image

Cushaw squash is prevalent in the South but is just as versatile as pumpkin. These muffins make a great breakfast on the go or a quick snack and can be customized with your favorite nuts, dried fruits, or even chocolate chips.

Provided by Jamie Justice Yost

Categories Whole Wheat Muffins

Time 1h20m

Yield 18

Number Of Ingredients 16

Ingredients

1 cushaw squash - peeled, seeded, and chopped
½ cup maple syrup
⅓ cup melted coconut oil
2 large eggs eggs
⅓ cup plain Greek yogurt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¾ cups whole wheat flour
½ cup chopped pecans
¼ cup old-fashioned oats
2 teaspoons Himalayan sea salt
½ teaspoon finely chopped rosemary

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 20.8 g, Cholesterol 21.5 mg, Fat 7.7 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 344 mg, Sugar 6.9 g

ROSEMARY AND SEA SALT WALNUTS

Rosemary and Sea Salt Walnuts image

This simple toasted walnut snack recipe is great for entertaining or an on-the-go snack you can enjoy anytime.

Provided by California Walnuts

Categories Nuts and Seeds Appetizers

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked black pepper
¾ teaspoon sea salt
2 cups walnuts

Steps:

Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 4.5 g, Cholesterol 7.6 mg, Fat 22.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 166.7 mg