These savory, not sweet, muffins are great for breakfast, dinner, or alongside soups and salads. Kabocha Squash--sometimes called "Japanese pumpkin"--is a type of winter squash that tastes a lot like sweet potatoes but with a slightly different texture. It's great as a side dish and in these tasty muffins. The muffins are quite nutritious with the squash, lots of whole grains, and protein from nutty Parmesan and Swiss/Gruyere cheeses. The recipe also is easy, and I like to make it when I have some leftover Kabocha squash on hand from a previous dinner. You can mix up the batter in minutes, and the muffins air fry in 12-15 minutes. Enjoy!
Savory Kabocha Squash Muffins -- Makes 12
1/4 cup of canola oil
1 large egg
1 cup of mashed Kabocha squash
1 cup of milk
1/2 cup of quick oats
1/2 cup of white whole-wheat flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/4 teaspoon of baking soda
3/4 teaspoon of onion powder
1/4 teaspoon of pepper
1 tablespoons of shredded Swiss/Gruyere cheese
2 tablespoons of grated Parmesan cheese
1 -2 chopped green onions
In a large bowl whisk together well the oil, egg, squash, and milk. Add to the bowl the oats, flour, baking powder, salt, baking soda, onion powder, and pepper and stir them in until well mixed. Fold in the cheeses and green onions. Line ramekins with muffin liners and spritz the liners with a little non-stick cooking spray (you don't have to use the ramekins, but you get more uniform muffins that way). Divide the batter evenly among the liners. Air fry the batter at 320 degrees for 12-15 minutes or until the muffins have browned and a pick inserted in the middle of a muffin comes out with no wet batter attached. Let the muffins cool a few minutes before serving them.
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