Best Savory Squash Muffins Recipes

SAVORY LOWER-CARB BUTTERNUT SQUASH MUFFINS

Savory Lower-Carb Butternut Squash Muffins image

I wanted a quick bread that I could actually eat while on a low-carb diet. They are so moist! The rosemary and brown sugar makes them savory and sweet. My husband and I eat them for dinner and breakfast.

Provided by clarkandstephaniemoore

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 9

Ingredients

2 eggs
1 cup all-purpose flour
¾ cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
¾ cup olive oil
1 teaspoon baking soda
½ teaspoon salt
3 cups pureed cooked butternut squash
1 cup old-fashioned oats
1 tablespoon chopped fresh rosemary

Steps:

Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 8.9 g, Cholesterol 15.5 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 111.5 mg, Sugar 1 g

SAVORY SQUASH MUFFINS

Savory Squash Muffins image

Make and share this Savory Squash Muffins recipe from Food.com.

Provided by Mika G.

Categories Quick Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
3/4 cup yellow squash, grated
3/4 cup zucchini, grated
2 cups monterey jack pepper cheese, shredded

Steps:

Preheat oven to 350. Lightly grease 9 muffin cups.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add oil and eggs, beating at medium-low speed with an electric mixer until combined.
Add squashes, stirring to combine.
Add cheese, stirring to combine.
Spoon into prepared muffin cups.
Bake for 33 to 35 minutes, or until golden brown.

Nutrition Facts : Calories 307.3, Fat 21.1, SaturatedFat 6.7, Cholesterol 69.3, Sodium 327.5, Carbohydrate 19.8, Fiber 0.8, Sugar 3.4, Protein 9.9

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