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    You are in: Home / Recipes / Yellow Squash Muffins Recipe
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    Yellow Squash Muffins

    Yellow Squash Muffins. Photo by mum2vanshancass

    1/3 Photos of Yellow Squash Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    CaramelPie's Note:

    I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.

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    Units: US | Metric


    1. 1
      Wash squash, trim ends, and cut into 1-inch slices.
    2. 2
      Cook in a small amount of water for 15 to 20 minutes.
    3. 3
      Drain well and mash.
    4. 4
      Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
    5. 5
      Combine dry ingredients in a large bowl.
    6. 6
      Make a well in center of mixture.
    7. 7
      Add squash to dry ingredients, stirring only until moist.
    8. 8
      Spoon into greased muffin tins, filling 3/4 full.
    9. 9
      Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

    Ratings & Reviews:

    • on May 30, 2011


      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!!

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    • on May 22, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2015


      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 :)

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

    Read All Reviews (33)


    Nutritional Facts for Yellow Squash Muffins

    Serving Size: 1 (1833 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 187.3
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.4 g
    Cholesterol 34.2 mg
    Sodium 286.4 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 1.1 g
    Sugars 12.9 g
    Protein 3.4 g

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