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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
Nutritional Facts 1 serving (1 each) equals 170 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 265 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Yellow Squash Muffins in Taste of Home October/November 2003, p16
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 May. 08, 2013 by bjbruckner
These didn't turn out as well as I had hoped but I think I had too much squash. I did use 1# as the recipe directed. Has anyone measured out how much mashed squash should be used? The flavor was very good.
Reviewed on Mar. 04, 2013 by waterlilyFL
So very delicious!!!
Reviewed on Aug. 19, 2012 by janinea
delicious
Reviewed on Jun. 27, 2012 by justmbeth
I agree with the person who said the muffins taste like cornbread. However, that still wasn't good enough for my squash-hating family. Back to the drawing board on what to do with all my homegrown squash...
Reviewed on Jun. 05, 2012 by angelasandoval
Really good! Only thing I did differently was to cut the sugar to 1/4 c. (just because we prefer less sweet muffins).
Reviewed on Jul. 30, 2011 by Donalee2
WE LOVE THESE MUFFINS. I HAVE MADE THEM FOR SEVERAL YEARS. EVER SINCE I FOUND THE RECIPE. I EVEN CAN THE YELLOW SQUASH SO I CAN MAKE THEM IN THE WINTER. IT TAKES A QUART OF SQUASH TO MAKE THEM. JUST DRAIN THEM AND FINISH THE RECIPE. ALSO I THOUGHT 1/2 CUP OF OIL WAS A LOT SO I TRIED USING JUST 1/3 CUP AND THEY WERE JUST AS GOOD. I AM GOING TO TRY 1/4 CUP NEXT TIME TO SEE HOW THAT GOES. CAN'T BEAT THIS RECIPE.
Reviewed on Jun. 03, 2011 by spiderman13
Tasted like Corn Bread, but it is made with squash. The muffins were really moist and kept very well.
Reviewed on Aug. 02, 2010 by sawyer5
The flavor of these muffins is yummy--who knew they would taste so good??!! Kids enjoyed them too!!
Reviewed on Jul. 15, 2010 by Ruthie74
I have a child who won't eat veggies without a battle. She went back for seconds & thirds on these. Everyone else loved them too. We've made them many times in the last two years!!
Reviewed on Jul. 05, 2010 by aurora1285
I love them! They are super moist. When I told my husband that I was making theses he said "eeww" but after trying them he went back for seconds!
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