Yellow Squash Muffins

These are a WINNER!! My 10 yr.old daughter took home 2nd place in the 2010 NC Mountain State Fair. She did replace 1/2 the flour with wheat flour. This year we are going to try the substitutions mentioned here. Thanks for a winning recipe!!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I'll be making these again! These taste just like a regular sweet muffin. Next time I'll add blueberries or maybe diced apples and cinnamin. I did use a stick of light margarine instead of butter without a problem. I wouldn't go out and buy squash in order to make this recipe, but it's a great recipe when you have lots of squash to use up.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great muffin, almost like a cornbread muffin, but softer in texture. Followed the recipe exactly, had company for dinner that ate 3, took 2 home and asked for the recipe! 3 year old loved them, so that makes them a winner in my book. I love recipes that you can add in healthy things, like squash, and have everyone enjoy them. Great way to use squash if you have it. Will make again.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

The flavor of these muffins is only so-so. I think they need some fruit (cranberries, dried apricots?) or spice to add a flavor punch. They taste a little pasty from so much white flour--next time, I will definitely do half whole wheat flour. Also, they have just a bit too much baking powder, in my opinion. I can taste the sharpness in the finished muffin--reminds me a little too much of bisquick (not so good!). Also, a bit too much sugar for my taste--3/4 cup should be enough, and definitely some brown sugar should be subbed in. But, I'm happy to have used up my squash before it got too soft, and surprised how mild the squash flavor turned out to be!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I was looking for different ways of using summer squash when I came across this recipe. I'm so glad I found it! These muffins are delicious and so easy to make. They remind me of corn bread or corn muffins but sweeter. My whole family loves them! I eat them cold, warm or toasted with butter. Anyway you eat them, they taste amazing!!!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

For reals? This recipe is a cross between a soft buttered biscuit and cornbread: Perfect comfort food! I subbed half the flour with white whole wheat flour and 1/2 the sugar with Splenda. An incredible recipe... one I actually might go out and BUY squash for next time. Thank you!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These are wonderful muffins... Thanks for sharing the recipe I used 3 cups of white lily self rising flour and omitted adding the salt and baking powder because its already in there they turned out wonderful. Thanks again

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I was skeptical, but WOW! I'm glad I tried them. What a unique and delicious way to eat crookneck. They are coming out of my ears, but when my DH tried the muffins tonight he said that this was how I should cook ALL my yellow squash. What does THAT tell you? Thanks for a great recipe!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Love it! Great way to use an overabundance of summer squash. They have a light sweetness - very similar to cornbread. I added about 3/4 cup of flaxseed. My 3-year old now demands them. :)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These are awesome! I wasn't sure I'd like these but they are delicious. I used what I had on hand which was two yellow squash and one zucchini. I also used half brown/white sugar and added a couple splashes vanilla. The muffins turned out moist and sweet. I have been getting an abundance of squash in my share so I looking forward to eating these for breakfast all summer! In the future I might try reducing the sugar and/or substituting honey to make them a bit healthier.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These were wonderful!! I seeded my larger squash and after all was cooked I pureed them in my food processor. I will keep this recipe close by. Thank you.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Everybody in the family loved these and couldn't even tell they had squash in them. Used 1/2 cup of canola oil instead of butter to make them a little more heart healthy.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made these this afternoon to serve with soup. I was out of apple sauce so I used only butter. The kids loved these muffins! Three year old thought they tasted like fruit snacks! They don't like squash, but loved these muffins! Quick and simple. I may try adding a little vanilla next time but its great as is! Thanx for giving us another use for all the garden squash!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These are really great. I add in about 1/2 tsp. of vanilla, and use 1/2 cup white sugar and 1/2 cup brown sugar (I ran out of white sugar the first time I made them, and they were such a hit with the brown sugar that's how I've made them ever since!) They also froze well. Thank you for a great new squash recipe!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I had to tell my husband to stop eating these because I had made them for our home group the next night. They would have been gone. If I didn't know better, I would have thought they were cornbread, like the other reviewers have said. I will definitely be making these again.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These had almost a cornbread flavor, and were really moist and delicious! I've served them with ham and green beans as well as for breakfast. My kids LOVE them...when my 3-year-old sees squash now, she will ask if I'm going to make the muffins. Very easy to make, too!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

i made these a couple of weeks ago to use up leftover squash. They went over so well that the husband just came home with a huge bag of squash. i think he's hinting at something. They are quite delicious. It helps to think of them more like cornbread than muffins. They also work very well reheated in the oven. Thanks for the recipe!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I just made these muffins and my DH liked them a lot. I thought that they were tasty and moist. I sprayed my Texas size muffin pans with Pam and followed the instructions as written. Because they were the larger size, I baked them an extra 6 minutes (I probably should have baked them a total of 10 minutes longer). They came out lightly browned and quite moist. The toothpick tested fine. I would definitely make these again, especially when I have an over-supply of yellow squash. Thanks for posting this recipe, CaramelPie.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

WOW! I wasn't sure what to expect so I thought I'd try the 1st dozen muffins just as the recipe is then add other spices if I didn't like them. I ended up making them all this original recipe. These a sweet like a sweet cornbread (without the grainy texture) not super sweet like a cake muffin. I was a little confused on the measurements for the squash though, 1 spot calles for 2 pounds & another spot calls for 2 cups. I used 2 cups but they only weighed just over 1/2 pound each. These turned out great regardless. Thanks for posting this recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account