Thursday, August 26, 2010

Cheesy and Savory!

It's almost the end of summer (sniff sniff) but there are still plenty of summer produce at Safeway, so I picked up some Yellow Squash to bake with. (I also saw some Cousa Squash which I've never tried before and just might!) These muffins were adapted from Baking Powder's Pepper Jack Zucchini Muffins and were just the perfect savory treats! Below is my version of the recipe.




Ingredients: (6 muffins)


1/2 c cornmeal
1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c sour cream
1/2 c vegetable oil
1 large egg
1/2 c grated Yellow Squash (1 small or 1/2 medium)
1/2 c shredded Mexican cheese blend
1/4 c chopped fresh parsley


Prep:


1. Preheat the oven to 375°F. Grease or line 6 muffin cups.


2. In a bowl, mix together corn meal, flour, baking powder, baking soda and salt. Set aside. In a smaller bowl whisk together the eggs, sour cream and oil. Stir in the dry ingredients. Add the squash, cheese and parsley. Mix just until combine.


3. Divide the batter among prepared muffin cups. Bake the muffins for 16-20 min, until golden on top and a toothpick inserted in the center comes out clean.

1 comment:

Kelly said...

Ohhhh yumm. These look absolutely fantastic. Who doesn't enjoy a good cheesy muffin, especially as a change of pace from the blueberry and other fruit ones. And congrats on the scone pan. They are oh so addictive.

As a side bar, I'm a finalist in a recipe contest and would love your support if you have a moment. To vote you just click through my video here: http://bit.ly/bXKr5j and then click that you "like it." (Note that you will have to log into your YouTube account to vote and if you don't have one, you'll have to create one. I promise it only takes a minute.) If nothing else you get to see me looking awkward on camera.

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