Squash Zucchini Muffins Baby Food Style Recipes

Steps:

• Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
• Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

Steps:

• 1. Preheat oven to 350. Grease muffin tins.
• 2. Melt together butter and sugar in microwave. Combine all other ingredients and add in the melted butter/sugar mix. Mix well.
• 3. Pour into muffin pan and sprinkle lightly with cinnamon & sugar. Bake for 23-25 minutes.
• 4. (I brushed the top of my warm muffins with melted butter, as well)

Steps:

• Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
• *Available at farmers' markets and some specialty foods stores.

Steps:

• Wash squash, trim ends, and cut into 1-inch slices.
• Cook in a small amount of water for 15 to 20 minutes.
• Drain well and mash.
• Measure 2 cups of the cooked squash, combine 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 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.