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Squash Muffins Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 272 calories, 13g fat (2g saturated fat), 47mg cholesterol, 74mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein

Reviews for Squash Muffins

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MY REVIEW
HHroad
Reviewed Dec. 6, 2012

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

MY REVIEW
JenfromFlag
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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