THE RECIPE JOURNAL · Breakfast
Deliciously Healthy Cushaw Muffins with a Hint of Rosemary Sea Salt
These muffins are a perfect blend of wholesome ingredients and savory herbs, making them a delightful snack or breakfast treat. With a subtle touch of rosemary sea salt, they offer a unique twist that’s both flavorful and nourishing.
FROM THE KITCHEN • Deliciously Healthy Cushaw Muffins with a Hint of Rosemary Sea Salt
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Pizza-Style Chicken Toast
Something delicious to watch next.
01
Step 1
Start by heating your oven to 325°F (165°C) and grease a muffin tin with 18 cups. Fill a saucepan with about 3 inches of water and place a steamer basket inside. Bring the water to a boil, then add the cushaw squash, cover, and let it steam for around 20 minutes until the skin feels soft when poked with a fork. Set it aside to cool for 15 to 30 minutes before peeling off the skin.
02
Step 2
Scoop the squash flesh into a food processor and blend until smooth. You’ll need about a cup of this puree for the muffins. In a large bowl, whisk together maple syrup and coconut oil until well mixed. Crack in the eggs and whisk again until everything is combined.
03
Step 3
Add the squash puree, Greek yogurt, baking soda, cinnamon, vanilla, salt, ginger, and nutmeg to the bowl, stirring until smooth. Fold in the whole wheat flour, oats, and pecans gently—just enough to bring it all together.
04
Step 4
In a small dish, mix the sea salt with the rosemary, rubbing it between your fingers to help release the rosemary’s aroma and oils. Spoon the batter evenly into your muffin cups, then sprinkle a little of the rosemary sea salt on top of each one.
05
Step 5
Pop the muffins into the oven and bake for about 18 to 20 minutes. They’re ready when the tops bounce back when you press them lightly. Let them cool slightly before digging in!
Why you’ll love it
These muffins are a wonderful blend of wholesome ingredients and unique flavors. The cushaw adds natural sweetness and moisture, while the rosemary sea salt gives a subtle savory twist. They make a nutritious snack or breakfast option that feels both comforting and special.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of herbal tea or a glass of fresh juice. For a savory touch, serve alongside a light salad or soup.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze individually wrapped for up to three months. Warm gently before serving.
