1/3 Photos of Sweet Squash (Mini) Muffins
1 hr 25 mins
1 hr 10 mins
These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine.
My Private Note
Units: US | Metric
- 1Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
- 2Drain well.
- 3Mash the squash. Using a strainer, drain well. Discard liquid.
- 4Preheat oven to 375-degree F.
- 5Mix the squash, milk, margarine, and eggs well. Set aside.
- 6Mix flour, sugar, baking powder, and salt; and create a well in the center.
- 7Place squash mixture in the well, stirring until the dry ingredients are just moistened.
- 8Split batter evenly among muffin pans sprayed with vegetable cooking spray.
- 9Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
- 10These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.
Browse Our Top Muffins Recipes
Nutritional Facts for Sweet Squash (Mini) Muffins
Serving Size: 1 (124 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 147.5
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 0.8 g
- Cholesterol 23.6 mg
- Sodium 214.9 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 1.1 g
- Sugars 6.6 g
- Protein 3.8 g