Tuesday, August 4, 2015

Recipe: Leftover Veggie Muffins


4 cups leftover steamed green veggies (like broccoli, cauliflower, green beans, zucchini)
2 cups cooked winter squash (like butternut or pumpkin)
1/2 cup butter
4 eggs
1 t. vanilla
1 T cinnamon
1/2 t. nutmeg
1/4 t. cardamom
1/2 t. sea salt

Mix in food processor until very smooth.  Spoon into buttered muffins or loaf pan (or use muffin papers or parchment paper).  Bake at 325 for 20 minutes for muffins or 60 minutes for a loaf. My kids went crazy for these!



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