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    You are in: Home / Recipes / Sweet Squash (Mini) Muffins Recipe
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    Sweet Squash (Mini) Muffins

    Sweet Squash (Mini) Muffins. Photo by Lalaloula

    1/3 Photos of Sweet Squash (Mini) Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Gaia22's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
    2. 2
      Drain well.
    3. 3
      Mash the squash. Using a strainer, drain well. Discard liquid.
    4. 4
      Preheat oven to 375-degree F.
    5. 5
      Mix the squash, milk, margarine, and eggs well. Set aside.
    6. 6
      Mix flour, sugar, baking powder, and salt; and create a well in the center.
    7. 7
      Place squash mixture in the well, stirring until the dry ingredients are just moistened.
    8. 8
      Split batter evenly among muffin pans sprayed with vegetable cooking spray.
    9. 9
      Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
    10. 10
      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.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on January 25, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    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
    25%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 23.6 mg
    7%
    Sodium 214.9 mg
    8%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 6.6 g
    26%
    Protein 3.8 g
    7%

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