Savory Rosemary Sea Salt Cushaw Muffins: A Wholesome Twist

Ingredients

• Fresh cushaw squash, peeled, seeded, and diced
• 1/2 cup of pure maple syrup
• A generous 1/3 cup of coconut oil, melted
• Two large eggs
• 1/3 cup of creamy Greek yogurt
• A dash of baking soda
• Fragrant ground cinnamon (1 tsp)
• A hint of vanilla essence (1 tsp)
• Pinch of salt (1/2 tsp)
• Ground ginger spice (1/2 tsp)
• Nutty ground nutmeg (1/4 tsp)
• Approximately 1 and 3/4 cups of whole wheat flour
• 1/2 cup of chopped pecans for a crunchy texture
• 1/4 cup of old-fashioned oats for added wholesomeness
• Sprinkling of Himalayan sea salt (2 tsp)
• Delicately chopped rosemary (1/2 tsp) for a touch of herbal flavor

Step 1

To kick things off, preheat your oven to a cozy 325 degrees F (165 degrees C) and give some love to 18 muffin cups with a light greasing.

Step 2

For the next step, let's set up a delightful steaming scene by placing a steamer insert into a saucepan and filling the bottom with a charming 3 inches of water. Watch as the water dances into a boil before adding in the squash. Cover the pot and let the magic happen for about 20 minutes until the squash's skin becomes tender with a simple fork poke. Allow it to cool off for 15 to 30 minutes before gently removing its outer skin.

Step 3

Now, it's time to give your food processor a whirl by adding the squash flesh and transforming it into a velvety puree. Remember to set aside 1 cup of this goodness for your muffins.

Step 4

In a spacious bowl, whisk together the delightful duo of maple syrup and coconut oil until they harmonize perfectly. Introduce the eggs and whisk them in with joy. Add in the squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, a pinch of salt, ginger, and nutmeg. Stir this aromatic blend with care before gently folding in the whole wheat flour, pecans, and oats until just united.

Step 5

In a cute ramekin, combine sea salt and rosemary, and give them a little massage with your fingertips to release the fragrant oils from the rosemary into the salt.

Step 6

Now, it's time to portion out your muffin batter among the waiting cups, and sprinkle each one with a magical touch of the rosemary sea salt.

Step 7

Pop your creations into the preheated oven and let them bake until the tops bounce back with a gentle touch, around 18 to 20 minutes. Enjoy the delightful aroma filling your kitchen!