Prep 20 mins
Cook 25 mins
I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey.
- 2 cups all-purpose flour (I used the kind labeled "Better For Bread")
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 2⁄3 cup shredded summer squash (I shred mine in the Food Processor)
- 1 egg, beaten
- 3⁄4 cup milk (I use Fat Free)
- 2 tablespoons vegetable oil
- Preheat Oven to 350 F.
- Lightly spray Muffin Pan with Cooking Spray.
- Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
- Make a hole in the center of the dry ingredients.
- In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
- Pour the Squash mixture into the hole in the dry ingredients.
- Stir until just moistened.
- Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
- Bake for 20 - 25 minutes.
- Check if they are done by inserting a knife and seeing that it comes out clean.
- Cool the pan for ten minutes.
- Remove the Muffins.
- Enjoy !
These were easy and delicious! The flavor was very mild, so I'd suggest either planning for a strong spread/topping, or tossing in some extras as you bake. A great way to use your squash!
Was looking for a way to use up a lot of yellow squash and these lowfat muffins were great served with dinner. Good texture and yummy served with honey, but the flavor is very plain. Are probably better suited to breakfast served with sweet toppings. For dinner, I'd add some herbs, maybe garlic. Thanks for sharing the recipe!
The only change I made to this wonderful moist muffin, was to exchange 1 cup of flour for 1 cup of cornmeal. Therefore, it became a "fornbread" muffin that was great!!! Joan of Arc!