Home is Where the Love Is

Turning a house into a home…

Squash Muffins!

Here it is – the recipe for squash muffins, as promised. I had a great time making these (and an even better time sampling them).

Yellow Squash Muffins
1 pound squash, cut into one-inch slices
1/2 cup butter, melted
1 egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Place 1 inch of water in a saucepan; add squash. Bring to a boil. Reduce heat, cover, and simmer 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine flour, sugar, baking powder, and salt. Stir in the squash mixture just until moistened.

Fill greased muffin cups 3/4 full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields 1 dozen.

I guess those are one-inch slices. I’m never very precise when it comes to that kind of thing.

The smell of the squash cooking brought back so many memories. It’s been so long since my grandmother made squash muffins.

After adding the butter and egg. Very yellow…

Boring white mix of the dry ingredients.

Tip: If you haven’t tried it before, try using an ice cream scoop for muffins and cupcakes. I filled these in about a minute flat. Literally. It’s a lot cleaner too. Make sure to use cooking spray on the ice cream scoop for easier transfer.

So beautiful…

They were delicious! Thick and moist, and just sweet enough. Made me very nostalgic.

I hope you can make these – it’s a great recipe! It’s one that’s been in my family for years and one that we’ll continue to pass on.

1 Comment

  1. Susan Grasham

    You can even use squash that has gotten too big as long as you scoop out the seeds before you cut them up. It’s a great use of squash that might have been left in the garden too long before picking. Yummy looking, Becca!


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