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.
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.
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.