Acorn Squash Cardamom Muffins
Sneak healthy veggies in for breakfast with acorn squash muffins.
whole wheat flour
all purpose flour
PLUS 2 Tbsp
coarsely grated acorn squash
coarsely chopped & divided
Preheat oven to 350°. Line a muffin pan with 9 paper liners.
In a medium bowl, whisk together the first 7 ingredients (the dry ingredients).
In a large bowl, whisk together eggs, yogurt & oil until smooth. Add dry ingredients and mix until just combined.
Stir in acorn squash & half the walnuts until evenly mixed.
Divide batter into the muffin pan & sprinkle remaining walnuts on top.
Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Enjoy with butter or cream cheese!
Recipe from Kitchen at Hoskins.
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