Show Subscription Form




Yellow Squash Muffins Recipe
Yellow Squash Muffins Recipe photo by Taste of Home

Yellow Squash Muffins Recipe

Read Reviews (11)
4.19 11
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 pound yellow summer squash, cut into 1-inch slices
  • 1/2 cup butter, melted
  • 1 egg, lightly beaten
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

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.

Directions

  1. Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
  2. Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Yellow Squash Muffins in Taste of Home October/November 2003, p16

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.

Reviews for Yellow Squash Muffins(11)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 8, 2013

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.

MY REVIEW
Reviewed Mar. 4, 2013

So very delicious!!!

MY REVIEW
Reviewed Aug. 19, 2012

delicious

MY REVIEW
Reviewed Jun. 27, 2012

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...

MY REVIEW
Reviewed Jun. 5, 2012

Really good! Only thing I did differently was to cut the sugar to 1/4 c. (just because we prefer less sweet muffins).

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT