These moist muffins have a subtle savoriness thanks to nutty Parmesan and fragrant sage.
Kabocha Squash and Cheese Muffins
Makes 12
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup plus 2 tablespoons finely grated Parmesan cheese, divided
- 2 tablespoons plus 2 teaspoons chopped fresh sage, divided
- 1½ tablespoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground black pepper
- 2 large eggs
- ⅔ cup puréed cooked kabocha squash
- ½ cup canola oil
- Butter, to serve
Instructions
- Preheat oven to 350°. Spray 2 (6-cup) cast-iron muffin pans with baking spray with flour.
- In a large bowl, whisk together flour, ¼ cup cheese, 2 tablespoons sage, sugar, salt, baking powder, baking soda, and pepper. In a medium bowl, whisk together eggs, squash, and oil until smooth. Stir egg mixture into flour mixture just until combined. Divide batter between prepared pans.
- In a small bowl, stir together remaining 2 tablespoons cheese and remaining 2 teaspoons sage; sprinkle onto batter.
- Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans on wire racks for 5 minutes. Serve warm with butter.
Yum!
These look delish!