Sweet Squash (Mini) Muffins

photo by Lalaloula



- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 8 cups sliced yellow squash (about 2 pounds)
- 1 1⁄2 cups water
- 1⁄2 cup skim milk
- 1⁄3 cup margarine, melted
- 2 eggs, lightly beaten
- 3 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- vegetable oil cooking spray
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Gaia22
Brooklyn, New York
I've enjoyed baking and cooking since I was a little girl. I wish I had more time in the kitchen, but I keep a busy pace here in NYC. I became a premium member Jan. 1, 2009 as holiday gift to myself in hopes of amalgamating my favorite recipes and discovering new ones all in one place!