Savorysquashmuffins Recipes

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SAVORY CHEDDAR ZUCCHINI MUFFINS



Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Mix the flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 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

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

SOUTHWESTERN SAVORY MUFFINS



Southwestern Savory Muffins image

When I was first married, I found a muffin recipe that called for bacon. I modified it through the years and came up with this recipe. It's become a favorite breakfast treat for my husband and me. He grew up in northern New Mexico and thinks most foods benefit from the addition of green chilies.

Provided by Taste of Home

Time 35m

Yield 14 muffins.

Number Of Ingredients 8

10 bacon strips
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 cup whole milk
1 large egg
1-1/2 cups shredded cheddar cheese
1/4 cup canned chopped green chiles

Steps:

  • In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside., In a large bowl, combine flour, sugar and baking powder. In another bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chiles and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 14g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 298mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

SQUASH MUFFINS



Squash Muffins image

This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
4 eggs, lightly beaten
1-1/2 cups mashed cooked butternut squash
1 cup canola oil

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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