These savory muffins are simple to make and are a great use for leftover roasted squash. (Squash puree works great, too.) A perfect accompaniment to any creamy fall soup, or a great savory breakfast option alongside fresh sliced apple. They’ll be a fall baking staple this year!
Preheat oven to 350°F. Line a standard muffin tin with paper liners. Set aside.
In a large bowl, add flour, sage, thyme, baking powder, baking soda, salt, rosemary, black pepper and nutmeg. Whisk to combine, and set aside.
In a separate mixing bowl, add squash, eggs, grated apple, olive oil and brown sugar to the bowl. Whisk to combine.
Add squash mixture into dry mixture. Whisk it all together, then fold in blue cheese and pecans. (Note: the batter will be very thick).
Spoon mixture into muffin tins (each cavity will be full and slightly mounded). Sprinkle tops with blue cheese and pecans. Place in oven and bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.