Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Snack
Category: Breads & Muffins
This Recipe Makes: 12 Serving(s)
This is a great way to get a serving of vegetables into your day.
What you’ll need
1 tbsp. unsalted margarine (80% fat)1 tbsp. extra-light olive oil or canola oil1 cup chopped sweet onion1 cup sliced button mushrooms1/4 cup water2 cup cubed roasted butternut squash6 tbsp. unbleached all-purpose flour3 tbsp. wheat germ2 large eggs1/4 tsp. freshly ground black pepper1/2 cup grated Jarlsberg cheese1 tbsp. hulled sesame seeds
Preheat oven to 400 degrees Fahrenheit.
Add the margarine and oil to a nonstick saute pan over high heat. When the mix begins to sizzle, reduce heat to medium and add the onion and mushrooms. Saute until the onion is transparent, about 5-10 minutes. Set aside to cool.
In the bowl of a food processor or in a blender, combine the cooled sauteed mixture and all of the remaining ingredients except the cheese and sesame seeds and pulse until mixed.
Fold the cheese into the squash mixture. Spoon the resulting batter into muffin cups treated with nonstick spray or lined with foil muffin liners, filling each muffin section to the top. Evenly divide the sesame seeds over the top of the batter.
Bake for 35 to 40 minutes. For savory appetizers, make 24 mini-muffins and bake for 20 to 25 minutes.
Non-Starchy Vegetables: 1Fat: 1/2Meats & Meat Substitutes: 1/2