Squash, Barley and Pine Nut Cupcakes

Created by INC

Squash, Barley and Pine Nut Cupcakes

Squash, Barley and Pine Nut Cupcakes Prep. Time:

Squash, Barley and Pine Nut Cupcakes Chef: INC

Squash, Barley and Pine Nut Cupcakes Category: Appetizers & Salads


For the glaze:
  • ¾ cup of maple syrup
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of black tea
For the cupcakes:
  • 4 tablespoons of pine nuts
  • 12 ounces of chopped squash
  • 2 tablespoons of olive oil
  • 1 ½ cups of barley
  • 1 cup of white wine
  • 3 cups of water
  •  1 cup of baby spinach
  •  6 eggs
  •  ¼ cup of milk
  • 2 teaspoons of fresh oregano leaves


1) Place all the glaze ingredients in a saucepan and bring them to the boil. Reduce heat and simmer until getting a glaze consistency. 2) Preheat oven to 375°F. 3) Brush the cupcake pan with olive oil. Toss the squash with olive oil and bake until it is tender. Meanwhile, toast the grains on barley medium heat for 2 minutes. 4) Add the wine and cook until liquid is nearly absorbed. Add 2 cups of water and continue to cook barley. 5) Place barley in a bowl with the squash, spinach, beaten eggs, milk and oregano. Spoon mixture into cupcake pan and sprinkle with pine nuts. 6) Bake for 20 min.
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