Savory Maple Corn Muffins with Butternut Squash, Bacon, and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory cornmeal muffins studded with butternut squash, bacon, and cheese, with hints of maple and sage. These pair well with fall meals or make a hearty bread basket addition.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups butternut squash ((cut into very small cubes))
- ¼ cup maple syrup ((plus 1 tablespoon))
- 2 tablespoons olive oil
- salt and pepper
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ½ cup sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons butter ((melted))
- 1 tablespoon fried sage ((chopped))
- 1 teaspoon fresh thyme leaves
- 4 oz. bacon ((cooked crisp and chopped))
- 1 1/4 cups grated cheese ((cheddar, jack, gruyere, etc.))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 716mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 162mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 716MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.