Healthy Roasted Cushaw Muffins With Rosemary Sea Salt Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
• Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
• Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
• Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
• Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
• Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Steps:

• Pre-heat oven to 150C/300°F
• Line a baking sheet with non-stick baking paper.
• Put the walnuts into a large mixing bowl.
• In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
• Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
• Pour the walnuts onto the prepared baking sheet.
• Bake for 15 to 20 minutes, stirring the walnuts regularly.
• Allow the walnuts to cool completely before storing them in an airtight container.

Steps:

• Preheat oven to 400°F.
• Toss potatoes with oil, salt and pepper in medium bowl to coat.
• Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss.
• Roast until potatoes are just tender, about 10 minutes.
• Transfer to plate; serve.
• Makes 2 servings.

Steps:

• In a big bowl cream butter and eggs until very creamy.
• In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
• Stir in chopped rosemary and goats cheese. Season with pepper.
• Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
• Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
• Enjoy! :).