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    You are in: Home / Recipes / Summer Squash Muffins Recipe
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    Summer Squash Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Soozaler's Note:

    This is a nice way to use up some summer squash. I used yellow summer squash because I have an abundance in my garden, but it would work just as well with zucchini. I used about half as much oil as similar recipes use, but more squash than other recipes. Lots of people sub apple sauce for oil, but in this case, I just subbed extra squash for oil, which does the same thing.Finally, I keep bees and always have lots of honey. If you don't have honey, you should add an extra 1/3 c sugar, a few Tbs of water, and a Tbs of vanilla to give it flavor. I don't use vanilla if I'm using honey, in order to enjoy the honey flavor.

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    Ingredients:

    Serves: 24

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F Put muffin cups into 24 tins.
    2. 2
      Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
    3. 3
      Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.

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    Nutritional Facts for Summer Squash Muffins

    Serving Size: 1 (54 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 157.9
     
    Calories from Fat 48
    30%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.5 g
    2%
    Cholesterol 23.2 mg
    7%
    Sodium 65.9 mg
    2%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 13.7 g
    54%
    Protein 2.7 g
    5%

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