Squash Corn Muffins Recipe - PCOS-Friendly Recipe

Name: Squash Corn Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: PCOS-Friendly
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes; 1-1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon dried oregano; 1/2 teaspoon salt; 2 eggs; 1 cup frozen cooked winter squash, thawed; 3/4 cup plain yogurt; 1/4 cup olive oil; 1 cup frozen corn; 2 green onions, chopped

Servings: 12

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon dried oregano
1/2 teaspoon salt
2 eggs
1 cup frozen cooked winter squash, thawed
3/4 cup plain yogurt
1/4 cup olive oil
1 cup frozen corn
2 green onions, chopped

Instructions

In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions.
Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425 ° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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Nutrition per Serving

Ingredients

Instructions

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