100% would make again
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When I created these moist muffins one day with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly... and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover Nelson, Nebraska
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Nutrition Facts: 1 serving (1 each) equals 296 calories, 11 g fat (4 g saturated fat), 49 mg cholesterol, 259 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Spiced Squash Muffins published in Taste of Home August/September 2004, p32
Big Batch Baked GoodsWe 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
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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Reviewed on Oct. 13, 2009 by robbync
Very good! Added 1/2 cup apple sauce and cut back the sugar and eggs by 1/2, also added cinnamon. Was terrific! My guests and kids loved them - thanks for sharing!
Reviewed on Oct. 06, 2009 by mom23kids
So good, can't wait to offer to the kids, won't tell them they are eating squash! I used 1/2 whole wheat flour and 1/2 all purpose and only 1 whole egg with 1 egg equivalent of whites. Turned out great. Thanks for sharing, I can see why it won a blue ribbon
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