Summer Squash Parmesan Muffins #MuffinMonday

Just picked summer squash and Parmesan cheese combine to make fluffy, flavorful small batch muffins that are perfect as a snack or for breakfast.

If I were a tv chef, this recipe would make just six muffins. Does it drive anyone else crazy when they just set aside a bowl of batter and don’t even use a spatula to scrape the sides? I know they have time constraints but, come on! It only takes a few seconds. Such a waste. 

One of the reasons I love using my silicone muffin cups is because when there is a bit of batter left over, I am not tempted to overload the cups. It’s just so easy to pop another one on the baking pan and make seven instead of six, or 13 instead of 12. 

Another reason I love them is because they don’t need greasing or lining with paper cups. Muffins slide right out every time. Living the dream. It’s the small things, folks. 

Summer Squash Parmesan Muffins

This recipe makes six or seven muffins, depending on the size of your muffin cups and whether you can be bothered to use a rubber spatula. It was adapted from one on the delicious. magazine website and was published in the September 2019 edition. 

Ingredients

1 summer or crookneck squash (approximate weight after removing seeds: 80g)

2 tablespoons olive oil

1/3 cup or 80ml milk

1 egg

1 cup or 125g flour

2 oz or 57g grated Parmesan, divided

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 teaspoon cayenne

Method

Cut the fat part of the summer squash in half and scoop the seeds out and discard (or compost) them. 

Grate the rest of the squash onto a paper towel. 

Fold the paper towel over to cover the grated squash and roll it up in a cloth towel. Wring as much juice as you can out of the squash, set aside. 

Heat the oven to 350°F or 180°C. Line a 7 holes of a 12-cup muffin pan with paper muffin cases. Or use silicone muffin cups on a baking tray.

Separate out a small amount of the grated Parmesan for topping. 

In a bowl, whisk together the olive oil, egg and milk. 

Add in the grated squash, flour, Parmesan, baking powder, baking soda, sea salt and cayenne. Fold until just combined.

Divide the batter among the muffin holes and top each with a pinch or two of the reserved grated Parmesan. 

Bake for 20-25 minutes or until golden and springy to the touch. 

Leave to cool on a wire rack.

Serve warm or at room temperature.

Enjoy! 

It's the last Monday of July - where has the month gone?! - so that means it's time again for Muffin Monday. Check out the recipe links below!

• Blueberry Basil Jam Muffins from A Day in the Life on the Farm
• Double Chocolate Chip Banana Muffins from Karen's Kitchen Stories
• Lemon Poppy Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Apricot Oat Muffins from Zesty South Indian Kitchen
• Summer Squash Parmesan Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Summer Squash Parmesan Muffins!

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Small Batch Cheddar Muffins #MuffinMonday

Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12. 

I’ve been baking mostly small batch muffins because it’s just me and my husband at home. We do have sweet neighbors we can share with but 12 muffins are still a lot. In the case of these muffins, however, I sorely miscalculated since I was planning to bring them to share with my mother, my sister and her twins. 

I really should have made 12! Six disappeared in no time and one of my dear nieces even said that she would love the recipe. So, Brontë, here it is! Muffins are the easiest bake ever and you can even bake these in the Ninja on the bake setting. Any questions, just let me know. (The rest of you can leave a comment if you have a question! Happy to help.)

Small Batch Cheddar Muffins

I’ve called these cheddar muffins because that is the cheese I had on hand but, really, any cheese of a similar texture would work beautifully in this recipe. 

Ingredients

1 cup or 125g all-purpose flour

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

3 1/2 oz or 100g grated extra sharp cheddar cheese

1 large egg

1/2 cup or 120ml milk

3 tablespoons butter, melted and cooled, plus extra for the muffin pan

Method

Preheat your oven to 350°F or 180°C and prepare a 6-cup muffin pan by brushing it inside with melted butter. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. 

Add the grated cheddar and gently toss with the flour mixture to coat the cheese.

In another mixing bowl, whisk together the egg, milk, and melted butter. 

Pour the egg mixture into the flour mixture and fold until just combined.

Divide the batter into the cups of the buttered muffin pan. 

Bake in your preheated oven until golden brown, about 20 to 25 minutes. 

Ideally, serve warm but these are also good at room temperature. 

Enjoy! 

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the recipes my fellow bloggers are sharing below: 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Small Batch Cheddar Muffins! 

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Cheddar Chili Bean Muffins #MuffinMonday

Made with leftover chili con carne, these cheddar chili bean muffins are a wonderful savory bake, perfect alone or as an accompaniment to your meal.

When researching recipes for another post, I came across a dish I had never heard of called fritoque (pronounced free-toh-kay.) It was on the menu of a Mexican restaurant in San Antonio way back when, made with cooked beans, broken tortilla chips and cheese. One variation on the recipe was a substitution of chili con carne for the beans. 

I made the chili then I made a hybrid fritoque that was half beans and half chili. Then I ran out of time to edit the photos and create the post before the event deadline, so I’ll have to share it another day. It was really tasty! 

But meanwhile, I had leftovers of the chili-bean mixture and using it in muffins seemed like a great idea. I’ve made chili cheese dog muffins before and they were fabulous. This recipe is very similar but no weenies. 

Cheddar Chili Bean Muffins

If you don’t have leftover chili con carne, you can use canned but keep in mind that the moisture content of the canned chili may be higher so strain it somewhat if it’s really wet.

Ingredients

1 cup or 125g flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

2 oz or 57g extra sharp cheddar cheese, grated, plus extra for topping, if desired

1 cup or 260g chili with beans

1/4 cup or 60ml canola or other light oil, plus extra for the muffin pan

1 egg

Method

Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by brushing it with a little oil. 

Combine your flour, baking powder, baking soda, salt and cheese in a large mixing bowl.

In another smaller bowl, whisk together your egg, oil and chili with beans.

Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.

Divide your batter between the 6 muffin cups.

Sprinkle the tops with the extra cheese, if using.  

Bake for 20-25 minutes in your preheated oven or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.

Enjoy!

It’s Muffin Monday, our first of 2023! Check out all the great muffins my friends are sharing with you today. 

• Almond Flour Banana Muffins from Passion Kneaded
• Apple Bran Muffins from Palatable Pastime
• Bran Buds Muffins from A Day in the Life on the Farm
• Cheddar Chili Bean Muffins from Food Lust People Love
• Cinnamon Crumb Muffins from Jolene's Recipe Journal
• Dried Fig and Pineapple Muffins from Karen's Kitchen Stories
• Persian Love Cake Muffins from Magical Ingredients
• Small-Batch Double Chocolate Banana Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Cheddar Chili Bean Muffins!

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Leftover Mashed Potato Muffins (Small Batch) #MuffinMonday

These leftover mashed potato muffins are fluffy, tender and cheesy. They are the perfect way to use up any leftover spuds. This recipe makes six muffins but it is easily doubled to make 12. 

I’ve finally succumbed to the lure of the air fryer! But only because I found the Ninja one that flips up and restores my counter space when not in use. It can supposedly also bake a 13- inch pizza, but we haven’t tested that. We have used it just about every day since we brought it home last week. 

The funny thing is, we haven’t actually employed the air fryer function yet. We’ve baked and broiled and reheated though. All good! The most amazing part is how quick it preheats compared to the big oven. Mere minutes! 

I baked this small batch of muffins in it and they took exactly as long as they would have in my big oven, 20 minutes on 350°F or 180°C, but the Ninja was on for only a total of about 22 minutes. That would have been a good 15 minutes more for preheating time in the big guy. 

All in all, so far, we have been pleased with the purchase. (No one is paying me to say any of this! I bought it in-store at Costco for a bargain $139.99 + tax. Here’s an Amazon affiliate link to the same model, if you’d like to check it out: https://amzn.to/3EGPbME)

Leftover Mashed Potato Muffins

This small batch recipe makes 6 muffins and can be baked in a conventional oven or a big air fryer/oven like the Ninja Foodie flip up. Baking time and temperature are the same for either. Recipe adapted from this sweet muffin one on Simplify Create Inspire. 

Ingredients

Canola or other light oil for greasing 6-cup muffin pan

1 cup or 125g flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cayenne, optional 

2 tablespoons chopped green onions (green part only)

1/2 cup, grated, or about 60g extra sharp cheddar

1/2 cup or 120g leftover mashed potato

1 egg

1/4 cup or 60ml buttermilk

Method

Preheat your oven to 350°F or 180°C and prepare a 6-cup muffin pan by greasing it with oil. 

In a mixing bowl, whisk together the flour, baking powder and baking soda. 

Add in the grated cheese and green onion, reserving a little bit of each for topping. Stir to coat them with the flour.

In another bowl, whisk together the mashed potatoes, egg and buttermilk.

Fold the wet ingredients into the dry until just combined. 

Divide the thick batter between the muffin cups and top with the reserved cheese and green onion. 

Bake for approximately 20-25 minutes or until golden and a toothpick comes out clean.

Serve warm.

Enjoy! 

It’s the last Monday of the month so that means it’s Muffin Monday, that magical day when we gather to celebrate how easy it is to bake muffins! Check out the list of recipes below from my Muffin Monday friends. 

• Almond Cranberry Orange Muffins from Magical Ingredients
• Cheddar, Bacon, and Potato Muffins from Karen's Kitchen Stories
• Coconut Papaya Muffins from Palatable Pastime
• Cranberry Sauce Muffins from Passion Kneaded
• Leftover Mashed Potato Muffins (Small Batch) from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Leftover Mashed Potato Muffins! 

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