Squash, Kale and Cheese Muffins

By • March 31, 2014 • 0 Comments

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Author Notes: A savoury muffin that is hearty enough to have for lunch! This recipe is inspired by the original at: http://thewholeway.wordpress.com/2010/10/24/savoury-muffins-pumpkin-feta-goodness/ . I built on the original by substituting kale, squash and a local cheddar and a tweak here and there. I baked them in individual panettone molds instead of snack size. (the photo is my own and is featured as part of a two-squash muffin recipe on my blog at http://sugarstuff.wordpress.com/2012/11/17/squash-muffins-two-ways/)SugarnStuff

Serves 8

  • 2 tablespoons olive oil, divided
  • 2 cups peeled, deseeded, chopped delicata squash
  • salt and pepper
  • 2 1/2 cups chopped Tuscan kale
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons salted pepitas
  • 3/4 cups shredded cheddar
  • 125 grams crumbled feta
  • 2 teaspoons whole grain mustard
  • 2 large eggs
  • 3/4 cups milk
  • 1 cup flour
  • 1 cup chickpea flour
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  1. Preheat oven to 350 degrees.
  2. Mix chopped squash with 1 tbsp oil and spread out on a cookie sheet. Sprinkle with salt and pepper. Roast at 350 degrees for 15-20 minutes. Remove from oven, set aside.
  3. Mix together both flours, baking powder and sea salt. Toss in kale, cilantro, roasted pumpkin and pumpkin seeds.
  4. Whisk together the 2 eggs, mustard and milk. Mix in both cheeses and 1 tbsp oil. Add this mixture to the flour mixture and stir until incorporated.
  5. Grease muffin cups or panettone molds, as I used. Spoon in batter, filling molds to the top. Place filled molds on cookie sheet and bake for 25-30 minutes or until tester comes out clean. Baking time will be shorter if using muffin cups.
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