Prep 15 mins
Cook 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.
- 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.
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.