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Acorn Squash Cardamom Muffins
Sneak healthy veggies in for breakfast with acorn squash muffins.
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Course
Breakfast
Cuisine
American
Ingredients
1/2
cup
whole wheat flour
1/2
cup
all purpose flour
1/2
cup
sugar
PLUS 2 Tbsp
1
tsp
cardamom
1/2
tsp
baking powder
1/2
tsp
baking soda
1/4
tsp
salt
2
large eggs
1/2
cup
greek yogurt
1/4
cup
vegetable oil
1 1/2
cups
coarsely grated acorn squash
1
cup
walnuts
coarsely chopped & divided
Instructions
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!
Notes
Recipe from Kitchen at Hoskins.
Keyword
acorn squash
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