Well guys, the yellow squash corn muffins recipe was meant for all that leftover sweet corn and squash of summer, yet here we are nearing March! My boys have been perpetually sick this season so I am giving myself a pass on procrastinating. But, fear not my friends I have been testing several tasty recipes that pack a mean punch of juicy, healing, goodness for your bodies!
Now, about these yellow squash corn muffins. Who doesn’t love a good muffin. Muffins are relatively easy to make, easy to eat, you can feed a crowd and once you pop them in the oven your job is done. What I don’t love about muffins, and correct me if I am wrong here, is that they are basically a small cake? Next time you are at your local coffee shop take a look at the size of the muffins. They are loaded with sugar, starchy carbs and I recently read an article that claimed the berries in commercial muffins aren’t actually berries!? This combination of ingredients will slow you down and make you feel sluggish shortly after devouring it. Food is meant to nourish and energize.
Here, I have created a savory yellow squash corn muffins using quinoa flour. Yes, quinoa flour is also a starchy carb but it also contains protein and doesn’t have the same effect on our blood sugar that white or whole wheat flour do. Because I do like to taste delicious food I added organic shredded cheese and diced jalapeno’s for the adults. I usually separate two muffin trays so I don’t accidentally burn the tongues of the little guys! Slice that bad boy in half and spread a lil organic butter and taste that sweet hint of corn, yellow slivers of squash throughout and that slight kick of spice from the jalapenos. Cool note, you can freeze and grab as needed. Now go and show your body some love.
- Dry ingredients
- 1½ cups quinoa flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients
- 2 eggs
- 3 garlic cloves grated
- ½ cup extra virgin olive oil
- 1 cup corn pureed
- 2 cups grated yellow squash (1 medium) drained
- ½ cup organic shredded cheddar
- 1 jalapeno diced (optional)
- Pam or extra evoo
- Pre-heat the oven to º350. Grab all of your ingredients.
- Grate or shred the squash with a hand grater or food processor. Squeeze the excess water either in a kitchen towel or over a colander and add to a large mixing bowl. Gently puree the corn, I like to keep it chunky and add to the bowl.
- Whisk the eggs add to the squash bowl. Grate in the garlic in to the bowl. Add the olive oil and cheese. Gently mix.
- Mix the dry ingredients in a separate smaller mixing bowl.
- Gently fold the dry in to the wet ingredients. Add the jalapeno (I add the pepper after one full muffin tin is filled so I can separate them for the kids)
- Spray a muffin tin with Pam or olive oil and fill with batter. Bake 30 - 35 minutes.