Yellow Squash Muffins Recipe
- 1 pound yellow summer squash, cut into 1-inch slices
- 1/2 cup butter, melted
- 1 egg, lightly beaten
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 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.
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
"What a very tasty and easy Recipe. You do not need to peel your Yellow Summer Squash. You should us a Stick Blender and Puree the Squash (then add in the Melted Butter and the Beaten Egg). I chopped, and cooked, up 3 Medium Squash and ended up with 7 cups of Pureed Squash. Enough for 3 Batches and an Extra Cup for Eating later. I used Whole Wheat Enriched Pastry Flour, to get more Fiber,, and I sprinkled Nutmeg and Cinnamon on Top. 22 Minutes to Yumminess!"
"My family love these. The recipe was simple and quick to make. Another reviewer suggested about 2 cups and that is right for this recipe also pureeing the squash is also a great ideal. It was smooth and the muffins taste like cup cakes. I added about 2 tblsp of honey. The ones , in my family who does not like squash never knew it was made with it until I told them. This is a keeper high scores."
"My husband and I loved them! The recipe has simple ingredients. The only thing the recipe didn't tell was whether to peel the squash first ( I did anyway.). The muffins even lasted several days without getting soggy. I'm making them again this week when my sister visits."
"I think this recipe is simple and wonderful. Another reviewer rated it low because they put in too much squash. I looked it up, you should have about 2 cups mashed squash. I pureed mine with a hand held blender to make them smoother. My hubby does not like squash either but I think he'll like these (without the chunks). I was delighted at the texture and flavor! I am also struggling not to eat them all today!"
"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."
"So very delicious!!!"
"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..."
"Really good! Only thing I did differently was to cut the sugar to 1/4 c. (just because we prefer less sweet muffins)."
"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."
"Tasted like Corn Bread, but it is made with squash. The muffins were really moist and kept very well."
"The flavor of these muffins is yummy--who knew they would taste so good??!! Kids enjoyed them too!!"
"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!!"
"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!"
"Never know yellow squash muffins could taste sooo good"