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Leftover Squash Muffins Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings

Ingredients

  • 3 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
Originally published as Leftover Squash Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p72

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.

Reviews for Leftover Squash Muffins(2)

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   (2)
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MY REVIEW
Reviewed Nov. 5, 2011

Great taste, couldn't be easier!

MY REVIEW
Reviewed Jan. 28, 2011

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

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