Recipe Image:
Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 1 hour |
Description
Muffins don't have to be bad for you. Ours use the last of the season's squash, complimented with tangy feta. A great salad side, or even toast for breakfast.
Ingredients
- 2 T olive oil
- 2 c squash, cut into 1/4 inch cubes
- 1 c chopped fresh spinach
- 2 T parsley, chopped
- 1⁄2 c grated parmesan
- 1 c cubed feta
- 2 t dijon mustard
- 2 eggs
- 3⁄4 c milk
- 2 c whole wheat flour
Instructions
Preheat oven to 400 degrees. Spray muffin tin with non-stick spray.
Toss the squash in olive oil, salt and pepper and arrange on a baking sheet. Bake for 20 minutes or until soft and set aside to cool. Transfer 1/2 of the squash mixture to a boil along with the spinach, parsley, cheeses and mustard and gently stir. In a separate bowl, mix the eggs and milk together. Add the squash mixture and then the flour and baking powder. Add salt and pepper.
Spoon the mixture into the pan, filling 3/4 full and and bake 20 minutes.