YELLOW SQUASH CUPCAKES RECIPES
YELLOW SQUASH MUFFINS RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
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, FatContent 8g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
YELLOW SQUASH MUFFINS RECIPE - FOOD.COM
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.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 18 muffins
Number Of Ingredients 8
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, FatContent 6, SaturatedFatContent 3.5, CholesterolContent 34.2, SodiumContent 286.5, CarbohydrateContent 30.7, FiberContent 1.1, SugarContent 12.9, ProteinContent 3.4
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