imPASTA! Cornbread Muffins
imPASTA! Cornbread Muffins

Sneak in veggies in a fun and delicious way with our cornbread muffins. The perfect side for a bowl of chili or the afternoon pick-me-up snack you, and your kids will enjoy!

imPASTA! Cornbread Muffins

SERVES: 14  PREP TIME: 10 min.  COOK TIME: 20 min.


1 imPASTA! ring – shredded and moisture squeezed out

1 ¼ cups flour

3/4 cup cornmeal

½ cup sugar

2 tsp baking powder

½ tsp salt

½ tsp baking soda

1 stick (8 tbsp) butter – softened

3/4 cup milk

Makes 12-15 mini muffins


1. Preheat oven to 400° F

2. Mix dry ingredients well

3. Cut in butter with fork

4. Mix milk in with fork until moistened thoroughly (will be gooey)

5. Add in spaghetti squash and mix into batter

6. Drop 2-3 tablespoons of batter in each muffin (we use silicone mini muffin pans)

7. Bake 20 minutes or until light brown

Nutrition Facts per serving: Calories 129, Fat 3g, Fiber 1g, Total Carbohydrates 24g, Sugar 8g

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