Yellow squash in a muffin? I know that may sound a little strange, but believe me, these muffins are deliciously moist and sweetened just right with honey and brown sugar! I thought about trying yellow squash in muffins after using zucchini in quick breads and cake. So why not yellow squash in baked goods? I found a recipe that I tweaked a little at Taste of Home and wasn’t sure what to expect, but I love the way they turned out!
YELLOW SQUASH MUFFINS by NancyC, adapted from Taste of Home
Makes 11-12 muffins
- 2 1/3 cups (about 1 lb.) sliced yellow squash, cut into 1/2″ slices-cut larger slices in half or quarters)
- 1/2 cup butter, melted
- 1/4 cup honey*
- 1/4 cup packed light brown sugar*
- 1 large egg, lightly beaten
- 1 1/2 cups all-purpose unbleached flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Preheat oven to 375˚F. Line muffin pan with 12 paper liners; set aside
Fill a medium size saucepan with 1″ of water; add squash and bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain water from pan and mash the squash. In same pan, blend in the butter, honey, brown sugar, and egg.
In large bowl, blend flour, baking powder, and salt. Add the squash mixture to this flour mixture and stir just until moistened.
Fill muffin cups 3/4 full. Bake at 375˚F for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to a wire rack to cool completely.
NOTE: Instead of using honey and light brown sugar, you can substitute 1/2 cup of granulated sugar.
This recipe made 11 muffins for me. If you’re all out of yellow squash from your garden, you’ll have to keep this in mind to try next summer, or just buy some at the grocery store! What kinds of things do you like to make with yellow squash?
Also, Happy Fall to all of you! It’s hard to believe it is autumn already! I have some great apple recipes I’ll be sharing with you soon!