Best Yellow Squash Muffins Recipes

YELLOW SQUASH MUFFINS

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.

YELLOW SQUASH MUFFINS

Steps:

• Wash squash, trim ends, and cut into 1-inch slices.
• Cook in a small amount of water for 15 to 20 minutes.
• Drain well and mash.
• Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
• Combine dry ingredients in a large bowl.
• Make a well in center of mixture.
• Add squash to dry ingredients, stirring only until moist.
• Spoon into greased muffin tins, filling 3/4 full.
• Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

YELLOW SUMMER SQUASH MUFFINS

Steps:

• Preheat Oven to 350 F.
• Lightly spray Muffin Pan with Cooking Spray.
• Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
• Make a hole in the center of the dry ingredients.
• In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
• Pour the Squash mixture into the hole in the dry ingredients.
• Stir until just moistened.
• Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
• Bake for 20 - 25 minutes.
• Check if they are done by inserting a knife and seeing that it comes out clean.
• Cool the pan for ten minutes.
• Remove the Muffins.
• Enjoy !

SUPER YUMMY YELLOW SQUASH MUFFINS!

Steps:

• 1. Preheat your oven to 375 degrees F. Wash and peel your squash dice into pieces any size is fine. In a baking sheet toss squash with olive oil and salt. Bake for 40-45 minutes until soft and caramelized. Take out of oven and let cool for 10-15 minutes.
• 2. In large bowl mix all dry ingredients Flour, salt, cinnamon and baking powder. With mixer or wooden spoon mix wet ingredients together including sugar until well combined add cooled squash. Gradually ad flour mixture to wet ingredients until well combined I do all this with a wooden spoon so I don't break up squash but mixer will do. Last add the chopped pecans or what ever other nut you like. Fill your prepared muffin tins 2/3 of the way full.
• 3. Bake in preheated oven 375 degrees F. for about 20 to 25 minutes or until toothpick comes out clean. Enjoy them hot or cooled they are delicious either way. This is a great breakfast treat with coffee or tea or a great snack for kids. Some times I do them in my mini muffin tin and my kids love them.

YELLOW SQUASH CORNBREAD MUFFINS

Steps:

• Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
• Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
• Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
• Combine the squash with eggs, butter, and applesauce, and set aside.
• Combine dry ingredients in a large bowl.
• Make a well in center of mixture.
• Add squash to dry ingredients, stirring only until moist.
• Spoon into greased muffin tins, filling 3/4 full.
• Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)

Steps:

• Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
• In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
• Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
• Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
• Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)

Steps:

• Wash squash thoroughly, trim ends, slice squash and cook in boiling water 15-20 mins. Drain, mash or blend. Measure 2 cups of puree. Combine squash, eggs and butter: stir well and set aside. Combine remaining ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 3/4 full. Bake 375 degrees for 20 minutes.

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)

Steps:

• Directions 1. Wash squash, trim ends, and cut into 1-inch slices. 2. Cook in a small amount of water for 15 to 20 minutes. 3. Drain well and mash. 4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside. 5. Combine dry ingredients in a large bowl. 6. Make a well in center of mixture. 7. Add squash to dry ingredients, stirring only until moist. 8. Spoon into greased muffin tins, filling 3/4 full. 9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.