SUMMER SQUASH MUFFINS RECIPES

Name: Summer Squash Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 2 cups summer squash (yellow crooked neck shredded); 1 cup sugar; 1 cup zucchini, shredded; 1 cup cranberries, frozen; 1/3 cup oil; 1/2 cup pear, shredded; 2 teaspoons vanilla; 4 large eggs; 1 cup rye flour; 1 1/2 cups brown rice flour; 1/2 cup cornmeal; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon clove, ground; 1/2 teaspoon baking powder; 1/2 cup walnuts, coarsely chopped

SUMMER SQUASH MUFFINS RECIPE - FOOD.COM

Summer Squash Muffins Recipe - Food.com image

Make and share this Summer Squash Muffins recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups summer squash (yellow crooked neck shredded)
1 cup sugar
1 cup zucchini, shredded
1 cup cranberries, frozen
1/3 cup oil
1/2 cup pear, shredded
2 teaspoons vanilla
4 large eggs
1 cup rye flour
1 1/2 cups brown rice flour
1/2 cup cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon baking powder
1/2 cup walnuts, coarsely chopped

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, FatContent 5.9, SaturatedFatContent 0.9, CholesterolContent 31, SodiumContent 223.9, CarbohydrateContent 23.1, FiberContent 1.8, SugarContent 9.4, ProteinContent 3

YELLOW SUMMER SQUASH MUFFINS RECIPE - FOOD.COM

Yellow Summer Squash Muffins Recipe - Food.com 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.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

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 !

Nutrition Facts : Calories 121.3, FatContent 3.4, SaturatedFatContent 0.8, CholesterolContent 17.6, SodiumContent 153.2, CarbohydrateContent 19.2, FiberContent 0.6, SugarContent 2.3, ProteinContent 3.2

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