Yellow Squash Muffins
Total TimePrep: 20 min. Bake: 20 min.
- 1 pound yellow summer squash, cut into 1-inch slices
- 1/2 cup butter, melted
- 1 large egg, lightly beaten
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 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.
- Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts1 each: 170 calories, 8g fat (5g saturated fat), 38mg cholesterol, 265mg sodium, 22g carbohydrate (9g sugars, 1g fiber), 3g protein.
Aug 25, 2019
Yum! I used my blender on the squash (seeds and all) and added cinnamon and nutmeg. Delicious!
Jul 10, 2018
LOVE THEM!!! These muffins ate great and a fantastic way to use squash out of the garden. Also, a great way to hide the squash for finicky eaters. I did add cinnamon to the dry mixture and folded in some chocolate chips. I will definitely make again.
Nov 12, 2017
Very moist thought they'd rise more, but overall it was tasty. First time I ever used squash this way. Will make again
Jun 4, 2017
This is a great tasting and very simple recipe, and good to use up some summer yellow squash from the garden! I made it 3 times. The third time I added a pinch of cinnamon. Next time I'll add 2 pinches. I used gluten-free flour. I peeled the squash, diced it, cooked it like it says. That way there are some tiny chunks in the muffin. I could try pureed squash, but I like the soft chunks. I think I'll try adding chopped walnuts next time.
Jul 14, 2014
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!
Jul 7, 2014
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.
Jul 7, 2014
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.
Jun 19, 2014
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!
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.
Mar 4, 2013
So very delicious!!!