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Cheddar Squash Muffins

Cheddar Squash Muffins

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A delicious savory muffin, perfect with a salad for a light dinner.MORE+LESS-

Updated September 6, 2017


cup mashed, roasted butternut squash


cup shredded cheddar cheese


cup chopped scallions


cup uncooked rolled oats


cup whole wheat flour


cup unbleached all-purpose flour


tablespoon baking powder

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  • 1

    Preheat oven to 400°F and butter or grease a 12-cup muffin tin.

  • 2

    In the bowl of a stand mixer, combine squash, water and eggs.

  • 3

    In a separate medium bowl, sift together flours, baking powder and salt.

  • 4

    Add to the large bowl scallions, cheese, oats and honey. Pour in flour mixture and mix until just combined.

  • 5

    Fill muffin tin cups about 3/4 full with the batter and bake about 15-20 minutes or until the muffins are a golden brown.

  • 6

    Remove from oven and allow to cool about five minutes on a cooling rack before serving.

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More About This Recipe

  • Color 1 1/2 tubs of frosting bright red. Color 1/2 tub frosting a light skin color using peach or orange icing coloring. Spoon colored frosting into disposable pastry bags. Cut tip off bags. Pipe a small amount of frosting in between the cake pieces to attach them together. Pipe red frosting over Santa’s body, upper arms, upper legs, and hat. Pipe light skin-toned frosting over the hands, feet, and face. Smooth frosting out using a metal spatula.

Double Chocolate Squash Muffins

My garden is producing an abundance of squash lately so I’ve had to come up with a few creative ways to use it up. Why is it that there are so many recipes for baking with zucchini, but so few for summer squash??

It really is strange to me that zucchini in bread is such a normal thing, but you hardly ever hear of summer squash the same way?? Anyway, I found this delicious recipe on Pinterest and have adapted it to share with you today.

These Double Chocolate Squash Muffins are hands down the best way to eat a vegetable. They seriously taste like a brownie. YUM! I hope you enjoy.

How to Make Double Chocolate Squash Muffins:

Preheat oven to 350. Grease muffin tin.

Squeeze excess moisture from squash.

In mixing bowl, combine oil, sugars and vanilla.

In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.

Add dry ingredients to wet ingredients. Mix until just combined.

Pour into greased muffin tin.

Want more squash recipes? Here are some of our favorites:

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Kabocha Squash & Cheddar Muffins

Sundays to me are a perfect baking day. You get a baked treat for one of your meals or snacks, and you have leftovers for the rest of the week. There’s nothing like waking up on a dreary & rainy Monday morning and having homemade muffins waiting for you.

These are savoury muffins, and a great reason to use some roasted kabocha squash (my favourite, and the sweetest of squash). Because the squash is bright orange, it will tint your muffins a lovely yellow-orange colour. I paired the squash with some old cheddar, dried chilis, and garlic. YUM.

These delicious muffins are bonus-healthy with a protein boost from the Greek yogurt, a fibre boost from the whole wheat flour, squash, and flax seeds, and they just taste so darned good.

They are also a great excuse to try out lovely holiday prezzies from friends. The lovely Ash got me the cutest-ever measuring spoons (how did she know I needed a set?!) and a Baking Notes magnetic notepad from Knock Knock. Awesome, and just the ticket for making new muffins.

I think I’ll be topping all of my muffins with nuts or seeds from now on. The crunch is delightful, and look how pretty they are!

I think they’d be great alongside chili (like you would serve cornbreaad), and I know they are great on their own for a quick savoury breakfast.

Kabocha Squash & Cheddar Muffins

  • 1 c. whole wheat flour
  • 1 c. cornmeal
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. flax seeds, ground
  • 1 tsp. sea salt
  • 1/2 tsp. aleppo chili pepper flakes or dried red chili flakes
  • 1 c. roasted kabocha squash, mashed (see How to Roast Squash)
  • 1 c. Greek yogurt
  • 2 cloves garlic, minced
  • 3/4 c. milk (almond, skim…)
  • 1 Tbsp. olive oil
  • 1/2 c. old cheddar cheese, grated
  • 1/4 c. pumpkin seeds

Grease your muffin tin with olive or coconut oil.

In a large mixing bowl, combine dry ingredients (flour, cornmeal, baking soda & powder, flax, salt and chili flakes) with a whisk.

In a separate bowl, combine squash, yogurt, garlic, milk, and olive oil. Add the squash mixture to the dry ingredients, and mix with a spatula to combine. Gently fold in the cheese.

Evenly distribute the batter amongst the 12 muffin cups and sprinkle the tops with the pumpkin seeds.

Bake at 350F for 45-50 minutes, until the tops are golden brown, and a knife or toothpick inserted into the centre comes out clean.

Let the muffins cool in the tin for at least 5 minutes. Then remove them to a cooling rack to cool. Refrigerate or freeze any you don’t eat immediately.

Serve plain, à la Boyfriend (with a bit of salted butter), or à la Linz (with a bit of stinky blue cheese – Shropshire blue is delightful here).

Variations and Flavor Substitutions:

Everyone has their own herb/cheese favorites. Feel free to customize this gluten free savoury muffin recipe to make it something you love! Here are a few ideas:

  • Substitute mozzarella and basil for the cheddar and rosemary
  • Try a sharper cheese like gorgonzola or blue cheese
  • Give these a Mexican flavor with Cheddar and Jalapeño
  • Something different like smoked gouda and thyme

Now that this excitement is over, let's move to the muffins that have rocked my world!

These muffins mix up in just one bowl. so easy. Also, a BIG thank you for all of the emails you have been sending me about these muffins!! I love hearing how you adapt these muffins, and how much your family loves them!

  1. Use my recommended gluten free flour blend. Flour matters and not all flours contain gluten free grains that bake up light and fluffy. A bean flour based gluten free flour will not work.
  2. If you do use a different gluten free flour, make sure it contains xanthan gum. If it doesn't, add 1 teaspoon.
  3. Do not over mix the muffin batter. The secret to light and fluffy muffins is to just mix the wet and dry ingredients enough to blend them. Over mixing will cause your muffins to be denser.

If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!

Recipe Summary

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper, or to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.

Heat a large skillet over medium-high heat and stir in sausage cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes drain.

Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.

Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Red onion, cheddar and bacon muffins

These strong flavours work well together, but you can always play around with the combinations. Try spring onions instead of red, pancetta instead of bacon, and any strong cheese in place of the cheddar. Makes 12.

1 tsp oil
100g streaky bacon, cut into 1cm pieces
1 red onion, finely diced
250g wholemeal self-raising flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
2 eggs
80g unsalted butter, melted and cooled
200ml buttermilk
1 tbsp finely chopped chives (optional)
150g strong cheddar, grated

Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.

Warm the oil over a medium heat and fry the bacon in it until just crisp. Lift the bacon from the pan with a slotted spoon and drain on kitchen paper. In the same fat, sauté the onion until just softened, about five minutes, then set aside to cool.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the eggs, butter and buttermilk, stir them into the flour mixture with a spatula until just combined, then fold in the cooled bacon, onion, chives, if using, and two-thirds of the cheese until just evenly distributed.

Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese, and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.

Cheddar and Summer Squash Cornmeal Muffins

These perfect Cheddar and Summer Squash Cornmeal Muffins are packed with three whole squash!


  • 1 cup Packed Shredded Squash (for 1 Cup You'll Need About 3 Medium Squash)
  • ½ cups Gluten Free Bisquick Or All-purpose Flour
  • ½ cups Cornmeal
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ½ cups Shredded Cheddar Cheese
  • 1 whole Egg, Beaten


Drain off as much water as possible from your shredded squash by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.

Mix the flour, cornmeal, baking powder, salt and pepper in a large bowl and mix well. Add the squash and the rest of the ingredients and stir until well combined.

Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into each muffin tin, filling 3/4 full. (I used an ice cream scoop.)

Savory Cheddar Zucchini Muffins

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They’re a hit even with those who think they don’t like zucchini!

Original recipe makes 12 muffins


1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Mix the flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups serve warm. Refrigerate leftovers.


Calories: 171 kcal
Carbohydrates: 15.7 g
Cholesterol: 42 mg
Fat: 8.9 g
Fiber: 0.6 g
Protein: 6.8 g
Sodium: 444 mg

Recipe Butternut Squash Mac and Cheese Muffins

  • Calories: 110
  • Protein: 7 g
  • Total Fat: 3 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 1.5 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g

    Build me up… butternut squash cups of mac and cheese! These love muffins are so GOOD and come jam-packed with nutrition. That’s because I sneak in bright and beautiful butternut squash, which camouflages perfectly into the velvety cheddar cheese. In fact, if you have picky eaters in the house, they’ll never know veggies are hidden inside. Time-saving recipe shortcut: use canned sweet potato, butternut squash, or yam purée and skip the roasting step completely. You can opt for any elbows you like—whole grain, gluten-free, legume based, etc.—the pasta-bilities are endless. And while you may decide to dig into the pot before the mac and cheese makes it to the muffin tin (no judgement here, been there a few times!), there’s great fun in serving them as muffins, too. I mean, indulgent mac and cheese that’s good for you and you can eat with your hands—it doesn’t get better than that!

    • • 5 to 6 cups cubed butternut squash or sweet potato *
    • • ½ teaspoon kosher salt, divided
    • • 1 box (14 to 16 ounces) whole-grain elbow macaroni
    • • 1 cup low-fat milk (skim, 1% or 2%)
    • • ½ teaspoon onion powder
    • • ¼ teaspoon dry mustard
    • • ⅛ teaspoon paprika
    • • ⅛ teaspoon black pepper
    • • A few drops hot sauce, optional
    • • 2 cups shredded 2% sharp cheddar cheese
    • • 1 tablespoon butter, softened
    • • 1 large egg, lightly beaten
    • • ¼ to ½ cup grated Parmesan for sprinkling on top

    *Can swap with 1 cup canned sweet potato, butternut squash, or yam purée.

    Preheat oven to 400˚. Mist 2 standard muffin tins with nonstick oil spray and set aside.

    Mist a baking sheet with oil spray and add the butternut squash. Mist the tops of squash with additional oil spray and sprinkle with ¼ teaspoon kosher salt. Roast in oven for about 20 to 25 minutes, or until squash is super soft and fork tender. Allow to cool. Then, using a fork, mash the cubes on the baking sheet until they’re the consistency of mashed potatoes. Set aside. Reduce oven temperature to 350˚.

    While butternut squash bakes, prepare the pasta and cheese sauce: Bring a large pot of water to a boil. Add the macaroni and follow the directions on the package for al dente pasta (about 6 to 7 minutes). Drain and return to pot.

    In a large saucepan, combine the milk with onion powder, dry mustard, paprika, remaining ¼ teaspoon kosher salt, black pepper, and optional hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer. Then, turn off the heat so the milk doesn’t curdle. Add the shredded cheese and stir until melted and velvety. Add the butternut squash puree and butter, stirring until completely combined. (It’s okay if there are some small squash pieces throughout)

    Add the sauce to the cooked macaroni and stir until everything is evenly coated. Stir in the egg and mix well (the egg helps the muffins to hold their shape).

    Split the mixture among the prepared muffin tins (about ½ cup in each, you will make

    22 muffins), pressing down to pack the compartments. Sprinkle Parmesan over the tops. Bake in the oven for about 20 minutes or until tops are slightly browned. Remove and allow to cool for 5 to 10 minutes so muffins can firm before serving (It’s important to let them sit so they don’t fall apart). Remove from muffin tin by sliding a spoon around the inside edges to prevent breakage.

    Note: You can freeze muffins for future meals. While they will stay intact when defrosted and warmed in the microwave, they become more fragile and tend to lose their shape when eaten. They are still super tasty and offer the same fun presentation, but don’t stay together as they do when first cooked.

    Zucchini, Cheddar & Pancetta Muffins

    Following my highly delicious Butternut Squash, Spinach and Feta Muffins, I have another great savoury muffin recipe to share. This one is made with zucchini, pancetta and cheddar and has quite an eggy consistency making it perfect for breakfast or brunch. The shredded zucchini keeps the muffins moist while the egg makes the muffins light and fluffy, and each bite is filled with salty bits of pancetta and sharp cheddar.

    You can use either pancetta or bacon in these muffins, or omit the meat entirely and make them vegetarian by adding chopped sundried tomatoes or finely diced sautéed mushrooms.

    I like making a big batch of these on Sunday evening so SA can grab one every morning on his way to work. These muffins last for 5-6 days in a sealed container or can be stored in the freezer for a few months.

    If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!