Squash Muffins Recipe

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This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!—Salem Cross Inn, , West Brookfield, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 4 eggs, lightly beaten
  • 1-1/2 cups mashed cooked butternut squash
  • 1 cup canola oil

Nutritional Facts

1 muffin equals 272 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 74 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Squash Muffins in Worldwide Country Tours Country Miler March/April 2008

Nutritional Facts

1 muffin equals 272 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 74 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Squash Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 6, 2012

I double this because the single batch disappears immediately. Easy and delicious. Add roasted sunflowe seeds!

MY REVIEW
Reviewed Jan. 16, 2012

Very good tasting muffins. Not real sweet, great complement with a soup dish. This recipe made 2 dozen muffins and 2 mini bread loaves.

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