Sweet Squash (Mini) Muffins

"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."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
1hr 25mins
Ingredients:
10
Serves:
18
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ingredients

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directions

  • Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
  • Drain well.
  • Mash the squash. Using a strainer, drain well. Discard liquid.
  • Preheat oven to 375-degree F.
  • Mix the squash, milk, margarine, and eggs well. Set aside.
  • Mix flour, sugar, baking powder, and salt; and create a well in the center.
  • Place squash mixture in the well, stirring until the dry ingredients are just moistened.
  • Split batter evenly among muffin pans sprayed with vegetable cooking spray.
  • Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
  • These 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.

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Reviews

  1. I just made these for a late sunday breakfast. They are definitely worth the effort! Moist, flavourful and quite easy to make. I made some slight changes: Instead of sugar and normal flour I used agave nectar and spelt flour, I added 2 ts cinnamon to the dough and used hokkaido squash since I couldnt get the yellow one. Me and my family loved them both savoury and sweet. I dont quite know why but I ended up with 26 full muffins instead of 18 but that was fine because that way there was more for everyone. :) Thanks so much for sharing, Gaia22! Made and reviewed for Zaar Potluck Tag 2009.
     
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Tweaks

  1. I just made these for a late sunday breakfast. They are definitely worth the effort! Moist, flavourful and quite easy to make. I made some slight changes: Instead of sugar and normal flour I used agave nectar and spelt flour, I added 2 ts cinnamon to the dough and used hokkaido squash since I couldnt get the yellow one. Me and my family loved them both savoury and sweet. I dont quite know why but I ended up with 26 full muffins instead of 18 but that was fine because that way there was more for everyone. :) Thanks so much for sharing, Gaia22! Made and reviewed for Zaar Potluck Tag 2009.
     

RECIPE SUBMITTED BY

I've enjoyed baking and cooking since I was a little girl. I wish I had more time in the kitchen, but I keep a busy pace here in NYC. I became a premium member Jan. 1, 2009 as holiday gift to myself in hopes of amalgamating my favorite recipes and discovering new ones all in one place!
 
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