Ingredients for - Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
How to cook deliciously - Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
1. Stage
Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
2. Stage
Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
3. Stage
Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
4. Stage
Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
5. Stage
Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
6. Stage
Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
7. Stage
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
