Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
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.
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- 1cushaw squash - peeled, seeded, and chopped
- ½cup maple syrup
- ⅓cup melted coconut oil
- 2large eggs eggs
- ⅓cup plain Greek yogurt
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- 1teaspoon vanilla extract
- ½teaspoon salt
- ½teaspoon ground ginger
- ¼teaspoon ground nutmeg
- 1¾ cups whole wheat flour
- ½cup chopped pecans
- ¼cup old-fashioned oats
- 2teaspoons Himalayan sea salt
- ½teaspoon finely chopped rosemary
Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.Step 2
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.Step 3
Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.Step 4
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.Step 5
Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.Step 6
Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.Step 7
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.