Leftover Squash Muffins Recipe

Rating 5

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!

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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

Tip

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

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Reviews for Leftover Squash Muffins

Leftover Squash Muffins

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(1-2) of 2 reviews

Reviewed on Nov. 05, 2011 by Pinstripes

Great taste, couldn't be easier!

Reviewed on Jan. 28, 2011 by Staceface81

Great recipe! I used oil instead of the butter and they turned out great; nice and fluffy.

 
 

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