March 9, 2011

Savory Muffins

I have never been known to be at a loss for words.  I like them so much I talk to myself all the time.  I compose emails, blog posts, and phone conversations in the car or while I run.  But right now, I'm suffering from a bad case of writer's exhaustion.  Between my thesis, editing papers for my students, writing articles for a new side job, patent and grant writing at work, I'm just done with words.  

So all I've got for you today is a recipe and some pictures.  And please know, I'd rather be writing about how this muffin is nutty and sweet, goes great with a smear of bacon jam, and freezes well so you don't have to worry about them going stale.  Or how I promise I'm done with the "butternut squash + greens" recipes (although not quite done with the butternut squash just yet...).  Or how there are so many possible variations on this muffin that I can't wait to try because it really makes quite a healthy and filling snack. Or... oh, look at that.  I managed to find something to say after all :)

Butternut Squash and Kale Muffins
adapted from 101cookbooks
1/2 butternut squash, diced
1 bunch kale (or a couple handfuls)
3/4 cup parmesan, finely shredded
3/4 cup crumbled feta (or chopped into small cubes)
3 tsp whole grain mustard
1/4 cup chopped nuts (optional- I'd go with pepitas, pecans, or almonds)
2 eggs
1/2 cup milk
1/4 cup + 1 tbsp water 
1 cup white flour
1 cup whole wheat flour
4 tsp baking powder
1 tsp salt

Preheat oven to 400F.  Toss the diced squash with olive oil, salt and pepper, then spread on a baking sheet and roast for about 20 minutes, or until tender and browned. Meanwhile, remove the kale leaves from the stems and chop into small pieces.  Bring a pot of water to a boil, and add the kale.  Cook for about 5 minutes, until bright green and slightly tender.  Drain well. 

In a large mixing bowl, combine the roasted squash cubes, kale, cheeses, mustard, and nuts.  In another bowl, mix the wet ingredients together (eggs, milk and water), then add to the squash mixture.  In yet another bowl (I know, nobody likes a 3-bowl recipe but it'll be worth it, promise!), combine the flours, baking powder, and salt. Add the dry ingredients to the squash mixture, fold gently to combine and spoon into a prepared (sprayed with oil or lined with paper) muffin tin.  It fit 12 muffin cups perfectly for me.

Bake for about 15-20 minutes, then cool slightly before serving.  They're delicious warm, and can be reheated in the microwave.

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