Thursday, July 2, 2009

Awesome Yellow Squash Muffins

We made these wonderful squash muffins with some squash that our neighbors gave us. I LOVE THIS RECIPE!! They are sooo good. And they are whole-grain! I like them even better when they've cooled down, but Brandon prefers them hot out of the oven. The only problem with this recipe is that you have to heat up the oven in the middle of the summer, but believe me, it's worth it! We doubled this recipe for the muffins we made today.

Update (7/23/2016): I changed the amount of yellow squash slightly to better reflect how much I put in. This is a well-tried, well-loved, and well-made recipe that is made literally dozens of times in our house every summer. The kids snatch these things like hotcakes when they come out of the oven and they never seem to stay around no matter how many times I make them. I hope you enjoy them as much as we do.

Yellow Squash Muffins

*Makes 1 dozen muffins

3/4 pound yellow summer squash, cut up into discs (about 1 to 2 small/medium yellow squash)
½ Cup butter, melted
1 egg
1-½ Cup flour (We use 
wonder flour)
½ Cup sugar or honey
1 tsp. baking powder
½ tsp. salt

In a medium saucepan, bring the cut up yellow squash to a boil. Reduce heat, cover, and simmer for 5 minutes. Drain the squash and puree in blender. Add the butter, honey (if using) and egg to blender and mix for a few seconds.

In a medium sized bowl, mix together the flour, sugar (if using), baking powder, and salt. Stir in the squash mixture. Fill greased muffin cups ¾ full and bake at 375° for 20 minutes. Serve warm or cold.

*These muffins can be frozen and reheated.

Recipe Source: adapted from Friend Magazine

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