SUMMER SQUASH MUFFINS
Get rid of all those summer zucchini crowding your kitchen counters and try these Summer Squash Muffins. Just as sweet as regular muffins, these squash muffins taste great, use up your excess squash and help get extra veggies into the kiddos' diet!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 16 servings
Number Of Ingredients 14
Steps:
- MAKE THE CREAM CHEESE FROSTING
- In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
- MAKE THE MUFFINS
- Preheat the oven to 350°F.
- Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
- Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
- Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
- Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
- Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
- Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SPICED BUTTERNUT SQUASH MUFFINS
These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.
Provided by Lindsay Ho
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 121 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 1.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 128.5 mg, Sugar 9.6 g
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SUMMER SQUASH MUFFINS
This is a nice way to use up some summer squash. I used yellow summer squash because I have an abundance in my garden, but it would work just as well with zucchini. I used about half as much oil as similar recipes use, but more squash than other recipes. Lots of people sub apple sauce for oil, but in this case, I just subbed extra squash for oil, which does the same thing.Finally, I keep bees and always have lots of honey. If you don't have honey, you should add an extra 1/3 c sugar, a few Tbs of water, and a Tbs of vanilla to give it flavor. I don't use vanilla if I'm using honey, in order to enjoy the honey flavor.
Provided by Soozaler
Categories Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Put muffin cups into 24 tins.
- Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
- Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.
Nutrition Facts : Calories 158, Fat 5.4, SaturatedFat 0.6, Cholesterol 23.2, Sodium 66, Carbohydrate 25.6, Fiber 1.1, Sugar 13.7, Protein 2.7
SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SUMMER SQUASH MUFFINS
Make and share this Summer Squash Muffins recipe from Food.com.
Provided by Halliy
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 17
Steps:
- spray or line with paper 2 (12 cup muffin pans).
- preheat 350 F.
- mix squash, zucchini, sugar, pear, oil. egg, vanilla.
- then add remaining ingreadients.
- divide among pans.
- bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.
Nutrition Facts : Calories 154.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 31, Sodium 223.9, Carbohydrate 23.1, Fiber 1.8, Sugar 9.4, Protein 3
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