Squash Corn Muffinsvegan Recipes

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YELLOW SQUASH CORNBREAD MUFFINS



Yellow Squash Cornbread Muffins image

This is my modification of Recipe #121853 (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.

Provided by CongoGirl

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 10

2 lbs crookneck yellow squash, for 2 cups mashed (2 large/3 medium)
2 eggs (or 1 egg and 1 T flaxseed meal and 3 T water)
1/2 cup oil (or 1/2 cup melted butter)
1/2 cup applesauce
2/3 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
5 teaspoons baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 178.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 23.5, Sodium 243.7, Carbohydrate 26.6, Fiber 2.5, Sugar 7.5, Protein 3.4

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