Yellow Squashed Muffins

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Rating:

(10 votes) 4 10

Please don't tell my kids that this recipe contains squash! They LOVE these and eat the heck out of them. So if you have kids, do not make these muffins when they are around.

Shared by ClaytonDavis,
Knoxville, Tennessee

Ingredients

  • 2 lb. yellow/summer squash (about 8 med.)
  • 2 eggs
  • 1 C. sugar
  • 3/4 C. butter or margarine
  • 3 C. all purpose flour
  • 1 Tbs. + 2 tsp. baking powder
  • 1 tsp. salt

Directions

Trim off squash ends. Cut squash into 1-inch slices. Cook in boiling water for 15-20 minutes or until tender. Drain well and mash. Measure enough to equal 2 cups. Combine 2 C. mashed squash, eggs, butter or margarine; stir well, set aside. Combine remaining dry ingredients in large mixing bowl. Make a well in center. Add squash mixture to dry ingredients stirring just until moistened. Spoon batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes. 

Review this recipe:

Reviews (10)

  • I loved these. I would like to have had how much the recipe makes and nutritional values.

    Flag as inappropriate juboe  |  August 23, 2011

  • He,He,He, How good it is to fool Mr I don't eat vegies!

    Flag as inappropriate crepuscule  |  September 14, 2010

  • These muffins were AMAZING! After they were done cooking I topped them with some honey and they hit the spot!

    Flag as inappropriate ldhetrick  |  July 31, 2010

  • I ended up with double the amount of squash called for, but only half the flour on hand (and even that was borowed!) I added 3 cups freshly ground flour from my wheat berries and even my husband didn't complain! I also ran the squash, which I had NOT peeled, through the food processor, as mashing was getting tiresome and unproductive. The muffins were a huge hit for my fam!

    Flag as inappropriate Fiadamom  |  May 23, 2010

  • Can you make little loaves of bread using this recipe or do you have to make it into muffins? thanks

    Flag as inappropriate bemabear  |  December 7, 2008

  • We have added in the amount of butter to use: 3/4 - 1 C. butter or margarine. The recipe also specifies yellow summer squash. We recommend peeling the squash and trimming off the ends. Thank you for your questions. The recipe has now been corrected!

    Flag as inappropriate hmarshak  |  November 18, 2008

  • are using yellow summer squash or butternut squash in the recipe
    submitted by rwoodjr

    Flag as inappropriate saigegabe2  |  April 30, 2008

  • The butter is only to taste. I peel the squash completely. If you choose not to peel it, you will have chewey chunks in the muffins.

    Flag as inappropriate ClaytonDavis  |  January 3, 2008

  • this is good for leftover squash from holiday meals i will be trying this i have some left over butternut squash. the butter i am sure is to taste.

    Flag as inappropriate momnonni  |  December 29, 2007

  • you don't have a measurement for butter, also does it matter whether you peel the squash as weel as trim off the ends?

    Flag as inappropriate sparkie97  |  December 24, 2007

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