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Spaghetti Squash Muffins https://www.metro.ca/userfiles/image/recipes/muffins-a-la-courge-spaghetti-10158.jpg PT15M PT18M PT33M
Preheat the oven at 375° F (190°C).Grease 14 muffin cups or line them with paper muffin liners.In a bowl, combine the flour, the semolina, baking powder, nutmeg and salt. Reserve.In another bowl, combine the squash flesh, buttermilk, melted butter, the eggs, molasses and the honey.Pour the dry ingredients in the liquids and stir with a wooden spoon.Transfer in the muffin cups and cook for 18 minutes or until a toothpick inserted in the center comes out clean.Remove from the oven and let them rest on a rack for a few minutes before eating.Note:To cook the spaghetti squash, simply cut it in half, remove the seeds and place the halved squash, rounded side down, on a baking sheet.Cook in a preahted oven at 375° F (190°C) for 40 minutes depending on the squash’s size.To remove the cooked flesh, simply shred it with a fork.
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1 1/2 cup (375 mL) whole wheat flour 1/2 cup (125 mL) fine semolina 2 Tbsp. (30 mL) baking powder 1/2 tsp. (2 1/2 mL) ground nutmeg 1 pinch of salt 3/4 cup (190 mL) spaghetti squash, cooked flesh 1 1/4 cup (310 mL) buttermilk 1/4 cup (65 ml) unsalted butter, melted 2 large eggs 3 Tbsp. (45 ml) molasse 2 Tbsp. (30 ml) honey
Spaghetti Squash Muffins

Spaghetti Squash Muffins

Rate this recipe
8 Votes
14
muffins
0:15
Preparation
0:18
COOKING
0:33
TOTAL TIME

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Ingredients

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  • 1 1/2 cup
    (375 mL)
    whole wheat flour
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  • 1/2 cup
    (125 mL)
    fine semolina
  • 2 Tbsp.
    (30 mL)
    baking powder
  • 1/2 tsp.
    (2 1/2 mL)
    ground nutmeg
  • 1
    pinch of salt
  • 3/4 cup
    (190 mL)
    spaghetti squash, cooked flesh
  • 1 1/4 cup
    (310 mL)
    buttermilk
  • 1/4 cup
    (65 ml)
    unsalted butter, melted
  • 2
    large eggs
  • 3 Tbsp.
    (45 ml)
    molasse
  • 2 Tbsp.
    (30 ml)
    honey
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Preparation

Preheat the oven at 375° F (190°C).

Grease 14 muffin cups or line them with paper muffin liners.

In a bowl, combine the flour, the semolina, baking powder, nutmeg and salt. Reserve.

In another bowl, combine the squash flesh, buttermilk, melted butter, the eggs, molasses and the honey.

Pour the dry ingredients in the liquids and stir with a wooden spoon.

Transfer in the muffin cups and cook for 18 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let them rest on a rack for a few minutes before eating.

Note:

To cook the spaghetti squash, simply cut it in half, remove the seeds and place the halved squash, rounded side down, on a baking sheet.

Cook in a preahted oven at 375° F (190°C) for 40 minutes depending on the squash’s size.

To remove the cooked flesh, simply shred it with a fork.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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