Best Shanas Spaghetti Squash Muffins Recipes

YELLOW SQUASH MUFFINS

Yellow Squash Muffins image

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

Ingredients

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 large egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

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.

SPICY SQUASH MUFFINS

Spicy Squash Muffins image

A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.

Provided by Cheerios

Categories Bread Quick Bread Recipes Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ cups cubed butternut squash
2 tablespoons minced fresh ginger root
1 lemon, zested and juiced
1 cup light cream
1 cup white sugar
½ cup quick-cooking oats
2 eggs, beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, baking powder, and baking soda together in a bowl.
Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 39.1 g, Cholesterol 44.2 mg, Fat 5.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 155.1 mg, Sugar 17.2 g