Summer Squash Muffins Recipes
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SUMMER SQUASH MUFFINS
This is a nice way to use up some summer squash. I used yellow summer squash because I have an abundance in my garden, but it would work just as well with zucchini. I used about half as much oil as similar recipes use, but more squash than other recipes. Lots of people sub apple sauce for oil, but in this case, I just subbed extra squash for oil, which does the same thing.Finally, I keep bees and always have lots of honey. If you don't have honey, you should add an extra 1/3 c sugar, a few Tbs of water, and a Tbs of vanilla to give it flavor. I don't use vanilla if I'm using honey, in order to enjoy the honey flavor.
Provided by Soozaler
Categories Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Put muffin cups into 24 tins.
- Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
- Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.
Nutrition Facts : Calories 158, Fat 5.4, SaturatedFat 0.6, Cholesterol 23.2, Sodium 66, Carbohydrate 25.6, Fiber 1.1, Sugar 13.7, Protein 2.7
SUMMER SQUASH MUFFINS
Make and share this Summer Squash Muffins recipe from Food.com.
Provided by Halliy
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 17
Steps:
- spray or line with paper 2 (12 cup muffin pans).
- preheat 350 F.
- mix squash, zucchini, sugar, pear, oil. egg, vanilla.
- then add remaining ingreadients.
- divide among pans.
- bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.
Nutrition Facts : Calories 154.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 31, Sodium 223.9, Carbohydrate 23.1, Fiber 1.8, Sugar 9.4, Protein 3
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