Savory Maple Corn Muffins with Butternut Squash, Bacon, and Cheese

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Savory Maple Corn Muffins with Butternut Squash, Bacon, and Cheese

These muffins are packed with fall flavors, and they make the perfect addition to any fall bread basket.

Prep Time10

Cook Time40

Total Time50

Course: Bread

Cuisine: American

Servings:

Calories: 315kcal

Author: Kaitlin

Ingredients

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.)

Instructions

Preheat oven to 375 degrees F.
On a parchment-lined baking sheet, toss the butternut squash cubes with 1 tablespoon maple syrup, 2 tablespoons olive oil, and salt and pepper to taste. Roast in the oven for 20 minutes, until tender and caramelized. Set aside.
In a large bowl, thoroughly combine the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the buttermilk, eggs, butter, and ¼ cup maple syrup. Gently fold the wet ingredients into the dry ingredients just until combined. Gently fold in the cooked butternut squash cubes, herbs, chopped bacon, and 3/4 cup grated cheese. (You can save some of the squash, bacon, and herbs to top the muffins with as well).
Line your muffin pan with paper cups and fill the cups about 2/3 of the way full. Top the muffins with the remaining ½ cup of cheese and any of the reserved squash, bacon, and herbs. Bake for 16-18 minutes, until a toothpick comes out clean.

Nutrition

Savory Maple Corn Muffins with Butternut Squash, Bacon, and Cheese by The Woks of Life. 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