Savoury Squash & Cheddar Muffins

Name: Savoury Squash & Cheddar Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: Canned Butternut Squash Puree; Unsweetened Almond Milk; Greek Yogurt; Eggs; Lemon Juice; Melted Butter; Melted Butter; All-Purpose Gluten-free Flour; Baking Powder; Baking Soda; Kosher Salt; Shredded Cheddar Cheese; Pumpkin Seeds

Recipe by Jaclyn Irwin

Ingredients

Time

20m

Serves

These savory squash muffins are dense and perfect as a savory alternative to a traditional muffin. They’re gluten-free with a cheesy flavour and perfect for meal prep as well.

Breakfast

Gluten-Free

Snack

Ingredients

1 Cup

Canned Butternut Squash Puree

1/4 cup

Unsweetened Almond Milk

1/4 cup

Greek Yogurt

Eggs

1 tsp

Lemon Juice

1/3 cup

Melted Butter

cooled

2 Tbsp

Melted Butter

2 cups

All-Purpose Gluten-free Flour

scoop and level method

1 1/2 tsp

Baking Powder

1 1/2 tsp

Baking Soda

1 1/2 tsp

Kosher Salt

1 1/4 Cups

Shredded Cheddar Cheese

2 Tbsp

Pumpkin Seeds

Instructions

Preheat the oven to 400℉ and line a muffin tin with liners.

In a medium sized bowl, combine the squash, milk, yogurt, eggs, butter and lemon juice. Mix until well combined.

In a large bowl, combine the flour, baking powder, baking soda and salt.

Pour the wet ingredients into the dry and stir just until no lumps remain.

Fold in 1 cup of the cheese, the batter will be very thick.

Divide the batter evenly into the muffin tin and then top the muffins with the remaining cheese and pumpkin seeds.

Place in the oven and bake for 18 to 22 minutes, until the muffins are firm to the touch and cooked through.

Let cool on a wire rack for ten minutes before removing. Enjoy!

Notes: This recipe was tested using Bob’s Red Mill 1-1 gluten-free all purpose flour. To correctly measure flour: Flour should be fluffed and then scooped into the measuring cup with a spoon until it reaches the top. Use a butter knife to level the cup.

Substitutions: Flour: this can be substituted with regular all purpose flour. Milk: unsweetened almond milk, or regular milk can be used. Cheddar cheese: use an alternative shredded cheese (dairy-free or not).