Squash Corn Muffins

Name: Squash Corn Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 159 grams cornmeal; 2 eggs; 125 grams all-purpose flour; 1 Tbsp minced fresh parsley or 1 teaspoon dried parsley flakes; 165 grams frozen corn; 2 green onions, chopped; 54 milliliters olive oil; 1 teaspoon dried oregano; 184 milliliters plain yogurt; 1 teaspoons salt; 237 grams frozen cooked winter squash, thawed

Squash Corn Muffins takes around 25 minutes from beginning to end. This recipe serves 12. One portion of this dish contains roughly 5g of protein, 7g of fat, and a total of 173 calories. This recipe from Taste of Home requires winter squash, parsley, corn, and eggs. Only a few people really liked this bread. It is a good option if you're following a lacto ovo vegetarian diet. It is an inexpensive recipe for fans of Southern food. If you like this recipe, you might also like recipes such as Corn Muffins With Fresh Corn, Salmon Butternut Squash Corn Chowder, and Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth.

Instructions

In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions.

Ingredients you will need

Onion