Super Yummy Yellow Squash Muffins Recipes

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YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.

Provided by CaramelPie

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 8

2 lbs crookneck yellow squash
2 eggs
1/2 cup melted butter
1/2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

Steps:

  • Wash squash, trim ends, and cut into 1-inch slices.
  • Cook in a small amount of water for 15 to 20 minutes.
  • Drain well and mash.
  • Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
  • Combine dry ingredients in a large bowl.
  • Make a well in center of mixture.
  • Add squash to dry ingredients, stirring only until moist.
  • Spoon into greased muffin tins, filling 3/4 full.
  • Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 187.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 286.5, Carbohydrate 30.7, Fiber 1.1, Sugar 12.9, Protein 3.4

YELLOW SUMMER SQUASH MUFFINS



Yellow Summer Squash Muffins image

I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey.

Provided by Chef RZ Fan

Categories     Quick Breads

Time 45m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour (I used the kind labeled "Better For Bread")
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup shredded summer squash (I shred mine in the Food Processor)
1 egg, beaten
3/4 cup milk (I use Fat Free)
2 tablespoons vegetable oil

Steps:

  • Preheat Oven to 350 F.
  • Lightly spray Muffin Pan with Cooking Spray.
  • Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
  • Make a hole in the center of the dry ingredients.
  • In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
  • Pour the Squash mixture into the hole in the dry ingredients.
  • Stir until just moistened.
  • Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
  • Bake for 20 - 25 minutes.
  • Check if they are done by inserting a knife and seeing that it comes out clean.
  • Cool the pan for ten minutes.
  • Remove the Muffins.
  • Enjoy !

YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

These yellow squash muffins are as delightful in taste as they are in texture. Sweet but not too sweet, they are perfect for breakfast or a snack anytime of the day.

Provided by Heather @ thecookstreat.com

Categories     Breakfast     Muffins

Time 45m

Number Of Ingredients 7

1 pound yellow summer squash
10 tablespoons (1 stick + 2 tablespoons) butter (melted)
1 large egg
2 cups (10 ounces) all-purpose flour
⅔ cup (5 ounces) white sugar
2 ½ teaspoon baking powder
1 ¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
  • Place the sliced summer squash in a medium saucepan, add about three cups of water and heat on high until water comes to a boil.
  • When water reaches a boil, reduce heat to medium and cover the pan. Simmer squash for 5 minutes. When squash is done, a fork should pierce through easily. Drain the squash in a colander.
  • Place drained summer squash in a blender and blend until smooth. Add the melted butter and egg to blender and mix for a few seconds until thoroughly mixed.
  • In a medium sized bowl, mix together the flour, sugar, baking powder, and salt. Add the blended squash mixture and stir with a rubber spatula until just barely mixed (being careful not to overmix).
  • Fill greased muffin cups and bake at 375° for 20-25 minutes until the tops spring back lightly to the touch and an inserted toothpick comes out clean.
  • Let cool in the muffin tins slightly before removing to a wire rack. Delicious when warm or at room temperature. These are also very good eaten the next day.

YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

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

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 large egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

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.

PERFECT BUTTERNUT SQUASH MUFFINS



Perfect Butternut Squash Muffins image

Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.

Provided by cezeigler

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 17

1 small butternut squash
3 eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins
¼ cup chopped walnuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
  • Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
  • Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
  • Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
  • Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)



Yellow Squash Muffins Recipe - (4.4/5) image

Provided by Pikachutherecipereader

Number Of Ingredients 9

Ingredients
2 lbs crookneck yellow squash
2 eggs
1 ⁄2 cup melted butter
1 ⁄2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

Steps:

  • Directions 1. Wash squash, trim ends, and cut into 1-inch slices. 2. Cook in a small amount of water for 15 to 20 minutes. 3. Drain well and mash. 4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside. 5. Combine dry ingredients in a large bowl. 6. Make a well in center of mixture. 7. Add squash to dry ingredients, stirring only until moist. 8. Spoon into greased muffin tins, filling 3/4 full. 9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

SUPER SQUASH



Super Squash image

This is my mom's recipe. This squash casserole is filled with flavor and baked with a wonderful stuffing crust. If you like yellow summer squash, then you'll love this great recipe!

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
  • Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
  • Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 35.7 g, Cholesterol 91.3 mg, Fat 31 g, Fiber 3.6 g, Protein 9.9 g, SaturatedFat 11.5 g, Sodium 1183.2 mg, Sugar 4.3 g

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)



Yellow Squash Muffins Recipe - (4.4/5) image

Provided by á-9193

Number Of Ingredients 7

2 pounds yellow squash
2 eggs
1 cup butter or margarine, melted
1 cup sugar
3 cups all purpose flour
1 T plus 2 t baking powder
1 t salt

Steps:

  • Wash squash thoroughly, trim ends, slice squash and cook in boiling water 15-20 mins. Drain, mash or blend. Measure 2 cups of puree. Combine squash, eggs and butter: stir well and set aside. Combine remaining ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 3/4 full. Bake 375 degrees for 20 minutes.

SQUASH MUFFINS



Squash Muffins image

This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
4 eggs, lightly beaten
1-1/2 cups mashed cooked butternut squash
1 cup canola oil

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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