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!!
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.
Ok, I had to make these gluten free for my son. They turned out great! For the flour mixture I used 2 cups of brown rice flour, and 1 cup of tapioca starch. I also added a 1/4 tsp of all spice. Great breakfast muffin!
I'd give this recipe 5 stars because it was really simple - and it saved the day when I found myself with two, giant summer squashes and no interest in eating them. I also chopped up the squash in the food processor before mixing with the rest of the ingredients. I did half brown sugar and half honey, instead of the full cup of white sugar. i also did 2/3 all purpose flour and 1/3 organic oat flour. i could see these being delicious with some cinnamon or fruit mixed in - but I honestly don't think they need it.
These are yummy, and you'd never guess they were made with squash! I tweaked the recipe by substituting butter with oil and apple sauce, and I added cinnamon and chocolate chips. I think the squash kept the muffins moist and gave it a softer texture. I pureed the boiled squash using a food processor. Everyone seemed to enjoy these muffins :)
This is a DELICIOUS recipe! I had several squash just going to waste, but found this recipe. My kids ate 2 at dinner, and I think I did as well. My youngest even said I should bring this as a snack for his Scout den (haha- we said we wouldn't tell the boys that it was good for them!).
Following the recipe, it made 2 dozen regular size muffins and almost 2 dozen mini-muffins!
This one is definitely staying in my cookbook!
I love the taste, and so glad to solve of my too-much-squash problem :P
But I did not have everything as the recipe suggests so I made my own modification
Here is the details
Basically I cut the whole amount in half.
And next time, I would add a little bit more squash since I am crazy about the creamy taste in the muffin.
In short, very easy to have a good outcome and love it!
What to do with an over abundance of beautiful summer squash from the garden? Make these muffins! I'll admit I was a little freaked out at first, but when I took the first bite my taste buds danced. Kinda reminded me of a corn muffin but softer and more moist. I followed the recipe exactly. Glad the applesauce substitution was made because I have eaten several of these. My kids and husband love them as much as i did.
Holy mother of God!!!!!!! Oh Caramel, these are amazing! Like a ton of others, I had copious amounts of squash in my garden. The only thing I changed was I added some allspice and raisins to the last batch..... oh, and margarine instead of butter. Thank you sooooo much! I would consider buying squash to make these little naughties!
Amazing! I will definitely be making these again. As everyone has said it tastes like a regular sweet muffin. I added to half the batch cinnamon, and the other half I left it as is. I did make 2 changes, I added a quarter cup of sour cream to the mix and used cake flour instead of regular flour. DELISH! Thanks for the recipe!