Squash, Kale And Cheese Muffins Recipe

Name: Squash, Kale And Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cup shredded cheddar; 125 grams crumbled feta; 2 teaspoons whole grain mustard; 2 large eggs; 3/4 cup milk; 1 cup flour; 1 cup chickpea flour; 4 teaspoons baking powder; 1 teaspoon sea salt

Servings: persons

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 cup shredded cheddar
125 grams crumbled feta
2 teaspoons whole grain mustard
2 large eggs
3/4 cup 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.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 cups peeled, deseeded, chopped delicata squash, salt and pepper, 2 1/2 cups chopped Tuscan kale, and more.

Yes, Squash, Kale And Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash, Kale And Cheese Muffins

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