Muffins are not just for sweet cravings. Butternut Squash Muffins with Spinach and Feta excellent proof that. These savory muffins are about lovely autumn flavors and texture. Cheesy, moist with a light texture, and filled with sweet butternut and fresh spinach.
I adore pastry and sweets, but truthfully, I am more of savory dishes. For this recipe, I got my inspiration from the colorful view of fall. Melt-in-your-mouth muffins topped with pumpkin seeds are some inviting cakes that can actually be cooked any time of the year.
These savory muffins are undoubtedly a versatile recipe. I adore having them toasted with butter or cream cheese for breakfast. They can also be cut in half and served as a sandwich with ham or enjoyed with a salad. Either of these salads will pair just perfect:
- Chimichurri Baked Fish Bowl
- The Lentil & Mushroom Salad
- Raw zucchini salad
- Spinach Avocado Salad
- Chickpea Radish and Cucumber
Feta, spinach mixed with butternut squash make a great combo. It was a discovery for me as well, as they are packed with proteins, aromas, and healthiness. They are soft, tasty, and moist. If you think that the consistency isn’t appropriate, easily adjust more feta or any kind of cheese.
Are Butternut Squash Muffins With Spinach And Feta healthy?
What I adore most about these muffins is the amount of healthiness and flavor they emanate. If you are following a ketogenic diet, this recipe can be easily adjusted according to your ratio. Substitute rice flour with almond one, and increase fat by replacing milk with heavy cream.
Butternut squash muffins with spinach and feta can serve great even if you are on a paleo or dairy-free diet. Just substitute feta with sundried tomatoes and milk with almond or coconut milk.
How to pre-bake butternut squash?
Before proceeding to the muffin batter itself, you have to pre-bake butternut squash. Wash and pat dry the squash. Next, halve it and remove the seeds. Peel the butternut squash, and cut it into bite-sized chunks. Transfer the cubes to a baking sheet or roasting pan and lightly drizzle with extra virgin olive oil. Sprinkle some salt and pepper over the squash and toss well. Arrange in a single layer and bake for 15-20 minutes at 350 F or until they are cooked through entirely. Remove from the oven and set aside to cool.
To save some time, you can do this step in advance and refrigerate the butternut squash until you are ready to use it.
How to make Butternut Squash Muffins With Spinach And Feta
Butternut squash muffins are one of those easy to make appetizers that assemble quickly and gone fast.
My children are fond of any kind of muffins, but because it is autumn and we have fresh and cheap pumpkins, I have decided to make some soft and delicious muffins. These amazing muffins are an ideal snack both for breakfast and lunch boxes.
In a large mixing bowl, sift the flour. I have used a combination of rice flour and pumpkin seed flour. Crack in 3 large eggs and squiz juice of half of the lemon. Add 1 tsp of baking soda, 2 tbsp mustard, and 1 tsp paprika. Then pour in 1/2 cup melted butter and 1/4 cup of milk. Blend well until everything is combined. Using a spatula, stir in 2 cups chopped spinach, 1 cup crumbled feta cheese, and baked butternut squash. Baked butternut squash will add a lovely sweetness to the muffins, while the feta cheese adds salty creaminess notes to each bite. Fold together just until all ingredients come together, but be careful not to over mix.
Line a muffin tray with paper liners and fill each muffin cup with batter. Top each muffin generously with pumpkin seeds. Bake in a preheated oven at 350 F for 20-25 minutes. When baking time expires, make a “toothpick” test. If it comes out with no batter on it, then muffins are backed. Before serving, allow cooling for about 5 minutes.
So here it is, easy-peasy muffins.
Butternut Squash Muffins With Spinach And Feta
- 1 cup rice flour
- 1 cup pumpkin seed flour
- 3 eggs
- juice from 1/2 lemon
- 1 tsp baking soda
- 2 tbsp mustard
- 1 tsp paprika
- 1/2 cup melted butter
- 1/4 cup milk
- 2 cup spinach
- 1 cup feta cheese crumbled
- 1 cup butternut squash cubed, baked and lightly smashed
- In a large mixing bowl, combine rice flour and pumpkin seed flour. Crack in 3 large eggs and squeeze juice of half of the lemon. Add 1 tsp of baking soda, 2 tbsp mustard, and 1 tsp paprika. Then pour in 1/2 cup melted butter and 1/4 cup of milk. Blend well until everything is combined.
- Using a spatula, stir in 2 cups chopped spinach, 1 cup crumbled feta cheese, and 1 cup baked butternut squash. Fold together just until all ingredients come together, but be careful not to over mix
- Line a muffin tray with paper liners and fill each muffin cup with batter. Top each muffin generously with pumpkin seeds. Bake in a preheated oven at 350 F for 20-25 minutes.