Elevate Your Muffin Game with Rosemary Sea Salt Roasted Cushaw Squash Muffins – A Deliciously Nutritious Choice!
Indulge in the goodness of Rosemary Sea Salt Roasted Cushaw Squash Muffins, a healthy recipe that takes muffins to a whole new level. These muffins are made with wholesome ingredients like fresh roasted cushaw squash, aromatic rosemary, and a dash of sea salt, creating a savory-sweet and earthy flavor that’s sure to delight your palate. As an added bonus, cushaw squash is packed with vitamins, fiber, and antioxidants, making these muffins a nutritious choice for breakfast or snack time. Whether enjoyed on the go or savored with a cup of tea, these muffins are the ideal way to infuse your day with wholesome goodness.
How to Make Rosemary Sea Salt Roasted Cushaw Squash Muffins (Healthy )
Ingredients
- 1 Cup Cushaw Squash Puree
- 1/4 Cup Coconut Oil, melted
- 1/3 Cup Pure Maple Syrup
- 1 Large Egg
- 1 Tsp vanilla extract
- 1 1/2 Cups Almond Flour
- 3/4 Cup Oat Flour
- 2 Tbsp Rosemary, chopped
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- Rosemary sprigs and sea salt flakes for topping.
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine the cushaw squash puree, coconut oil, pure maple syrup, egg, and vanilla extract.
- Add to the mixing bowl the almond flour, oat flour, chopped rosemary, baking powder, baking soda, and sea salt. Stir until well combined.
- Fill a greased muffin tin with the batter.
- Top each muffin with a sprig of rosemary and a sprinkle of sea salt flakes.
- Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your healthy rosemary sea salt roasted cushaw squash muffins!
How many calories are in Rosemary Sea Salt Roasted Cushaw Squash Muffins (Healthy )?
Nutrition Facts
12 Servings per Recipe
-
Calories: 200
- Total Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 16mg
- Sodium: 257mg
- Total Carbohydrates: 16g
- Dietary Fiber: 3g
- Total Sugars: 7g
- Added Sugars: 6g
- Protein: 5g
Chef Tips: Professional Advice for making Rosemary Sea Salt Roasted Cushaw Squash Muffins (Healthy )
Make Your Own Squash Puree
To make the cushaw squash puree, cut the squash into quarters and remove the seeds. Roast the quarters in the oven at 375°F for 30-40 minutes or until soft, then scrape out the flesh and puree it in a food processor or blender until smooth. It’s better to roast extra squash and freeze the puree in separate 1-cup portions for future use.
Proper Flour Measurement
Measure the flour correctly to avoid dense or dry muffins. Fluff the flour in the bag or container, then scoop it into the measuring cup with a spoon and level it off with a flat edge. Don’t pack the flour or shake the measuring cup during the process.
Use Softened Coconut Oil
Melt the coconut oil beforehand and let it cool to room temperature before using it in the recipe. This ensures that the oil doesn’t solidify and clump when it comes into contact with the other ingredients.
Don’t Overmix
When combining the batter ingredients, be careful not to overmix or the muffins will turn out tough and dense. Mix until just combined, with a few lumps remaining.
Baking Time Variations
Baking time may vary depending on your oven and altitude. Check the muffins with a toothpick at 20 minutes and bake for additional time if necessary.
Make Ahead and Reheat
These muffins can be made ahead of time and stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. To reheat, let them come to room temperature, then microwave for 15-20 seconds or bake in a preheated oven for a few minutes until warmed through.
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