Recipe by Leslie in Texas
Another delicious way to use the plentiful yellow crookneck squash from your summer garden! These moist muffins are reminiscent of a light fruitcake. They will keep several days in an airtight container. The recipe is from "Sweet and Savory Muffins" and was in a November 1985 issue of Bon Appetit magazine.
Top Review by lunaburning
Wow! These are fantastic, and really are like a light fruitcake. I used 1 tsp. of cardamom instead of coriander, just as a personal preference, and used dried apricots. Made these as part of a luncheon I was having for friends, and they went wild for these. Thanks, Leslie!
- 1 1⁄2 cups all-purpose flour
- 2⁄3 cup sugar
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon grated nutmeg
- 2⁄3 cup grated crookneck yellow squash
- 2⁄3 cup finely grated peeled carrot
- 1⁄3 cup finely chopped apricot
- 1⁄3 cup chopped golden raisin
- 2 eggs, room temperature
- 1⁄2 cup butter, melted and cooled
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 375 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl.
- Stir in squash, carrot,apricots and raisins.
- Whisk eggs in small bowl to blend; whisk in butter and vanilla.
- Make well in center of dry ingredients;add egg mixture to well,stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and testre inserted in center comes out clean, about 30 minutes.
- Cool 5 minutes; turn out of pan.
- Serve warm or at room temperature.