Lemon Squash Muffins Recipes

LEMON SQUASH MUFFINS

Steps:

• Preheat oven to 425 degrees F. Line two 12-cup muffin tin with paper liners and set aside.
• In a large mixing bowl, add melted butter, white sugar, lemon zest, lemon juice, and vanilla extract. Cream together until fluffy and light in color.
• Add the eggs, one at a time, and mix until fully incorporated before adding another.
• Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture and mix well.
• Add the flour ½ cup at a time and mix entirely between additions.
• With a rubber spatula, gently fold in the summer squash.
• Divide the batter evenly between the muffin tins (I like to use a #20 cookie scoop).
• Bake at 425 degrees F for 5 minutes. Then lower the oven temperature to 350 degrees F and bake an additional 18-20 minutes or until a skewer inserted into the middle of the muffins comes out clean. Be careful not to check them too early or you may cause them to sink slightly in the middle.
• Place muffins on cooling rack to cool 5-10 minutes before carefully removing from the muffin tins to cool completely (about an hour). Store covered well for about three days or muffins can be frozen (see note).

BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)

Steps:

• Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
• In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
• Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
• Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
• Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.

WINTER SQUASH MUFFINS WITH RAISINS AND SPICE

Steps:

• Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
• In a small bowl, sift all the dry ingredients together.
• In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
• Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
• Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
• Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!