Sweet Squash (Mini) Muffins
These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine.
Ingredients
18 serv.Step-by-step instructions
- 1
Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
- 2
Drain well.
- 3
Mash the squash. Using a strainer, drain well. Discard liquid.
- 4
Preheat oven to 375-degree F.
- 5
Mix the squash, milk, margarine, and eggs well. Set aside.
- 6
Mix flour, sugar, baking powder, and salt; and create a well in the center.
- 7
Place squash mixture in the well, stirring until the dry ingredients are just moistened.
- 8
Split batter evenly among muffin pans sprayed with vegetable cooking spray.
- 9
Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
- 10
These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.
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