Home > Recipes > Leftover Squash Muffins

Leftover Squash Muffins Recipe

When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long!

[X]

Rate Leftover Squash Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Leftover Squash Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 18 Servings

15 20 35

Ingredients

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 teaspoon ground nutmeg
1 cup milk
1 cup pureed cooked winter squash
1/2 cup butter or margarine, softened
2 eggs, lightly beaten

Directions

In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 186 calories, 6 g fat (4 g saturated fat), 39 mg cholesterol, 286 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Leftover Squash Muffins in Cookin' Up Country Breakfasts Cookbook , p72

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas