Delicious and Nutritious Roasted Cushaw Muffins Recipe

These healthy roasted cushaw muffins with rosemary sea salt are a delightful and nutritious treat. Made with roasted cushaw, a type of winter squash, these muffins have a tender and moist texture. The addition of rosemary sea salt adds a savory twist to the sweetness of the squash. Perfect for breakfast or as a snack, these muffins are a great way to enjoy the flavors of fall in a healthy way. They are also gluten-free and can be easily customized with your favorite add-ins.

Ingredients

• 2 cups roasted cushaw puree
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup honey or maple syrup
• 3 eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 2 tablespoons fresh rosemary, chopped
• Extra virgin olive oil, for brushing
• Sea salt, for sprinkling

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the roasted cushaw puree, almond flour, coconut flour, honey or maple syrup, eggs, melted coconut oil, vanilla extract, baking soda, cinnamon, nutmeg, sea salt, and chopped rosemary. Mix well until all the ingredients are fully combined.
3. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
4. Brush the tops of the muffins with a little extra virgin olive oil and sprinkle with sea salt.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely before serving.

Interesting Facts