Yellow Squash Muffins Recipe 445

YELLOW SQUASH MUFFINS

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.

YELLOW SUMMER SQUASH MUFFINS

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 !

PERFECT BUTTERNUT SQUASH MUFFINS

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.

YELLOW SQUASH MUFFINS

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.

DOUBLE CHOCOLATE YELLOW SQUASH MUFFINS

Steps:

• Preheat oven to 425°F. Spray a 12-count muffin tin with non-stick cooking spray and set aside. Shred your squash with a grater and place on a couple paper towels to absorb some (but not all!) of the moisture. Press a paper towel on top as well. Set aside. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until combined. Set aside. In a medium bowl, whisk the eggs, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the shredded squash. Pour/spoon batter into prepared baking pan, scraping up every last drop. It should be just enough for 12 muffins. Prepare batter as directed above, fill each muffin slot to the top with batter and bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean.

YELLOW SQUASH MUFFINS

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.

SUMMER SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
• In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
• Add oil and eggs and whisk to combine.
• Add squash and stir to combine. Add cheese and stir.
• Spoon into prepared muffin pan filling just beneath the top.
• Bake for 18-22 minutes, or until golden brown.

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).

SQUASH MUFFINS

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.

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)

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.

DOUBLE CHOCOLATE SQUASH MUFFINS

Steps:

• Preheat oven to 350. Grease muffin tin.
• Squeeze excess moisture from squash.
• In mixing bowl, combine oil, sugars and vanilla.
• Mix in eggs and squash.
• In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
• Add dry ingredients to wet ingredients. Mix until just combined.
• Fold in chocolate chips.
• Pour into greased muffin tin.
• Bake for 20 minutes.