Yellow Squash Cornbread Muffins

Recipe by CongoGirl
READY IN: 40mins
YIELD: 18 muffins




  • Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
  • Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
  • Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
  • Combine the squash with eggs, butter, and applesauce, and set aside.
  • Combine dry ingredients in a large bowl.
  • Make a well in center of mixture.
  • Add squash to dry ingredients, stirring only until moist.
  • Spoon into greased muffin tins, filling 3/4 full.
  • Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.