Squash Zucchini Muffins Baby Food Style Recipes

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SQUASH & ZUCCHINI MUFFINS - BABY FOOD STYLE



Squash & Zucchini Muffins - Baby Food Style image

My 2 1/2 year old refuses to eat any type of vegetable...but WILL eat jar baby food veggies! The squash/zucchini mix was one she loved...until suddenly. Desperate to get her to eat it SOMEHOW, I decided to get creative with it. She LOVED these and the rest of the family and some friends found them to be yummy too! Success!!

Provided by Karen Lyman

Categories     Other Breakfast

Time 35m

Number Of Ingredients 9

2 Tbsp butter
2 1/2 Tbsp sugar
1 c all purpose flour
4 Tbsp vegetable oil
1 large egg
1/4 tsp vanilla extract
1 tsp baking powder
1 1/2 tsp cinnamon
1 jar(s) baby food - squash & zucchini

Steps:

  • 1. Preheat oven to 350. Grease muffin tins.
  • 2. Melt together butter and sugar in microwave. Combine all other ingredients and add in the melted butter/sugar mix. Mix well.
  • 3. Pour into muffin pan and sprinkle lightly with cinnamon & sugar. Bake for 23-25 minutes.
  • 4. (I brushed the top of my warm muffins with melted butter, as well)

ZUCCHINI MUFFINS



Zucchini Muffins image

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Provided by Food Network Kitchen

Time 1h15m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 cup sugar
1 cup Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
1/2 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
  • Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
  • Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

OATMEAL SUMMER SQUASH (ZUCCHINI) MUFFINS



Oatmeal Summer Squash (Zucchini) Muffins image

Make and share this Oatmeal Summer Squash (Zucchini) Muffins recipe from Food.com.

Provided by l-dakin

Categories     Quick Breads

Time 35m

Yield 8 muffins, 8-12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup rolled oats (not quick cooking)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg
1 cup milk
1/4 cup oil
1/4 cup honey
1 1/2 cups zucchini, grated

Steps:

  • Preheat oven tp 400 degrees F.
  • Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
  • In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
  • Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool on wire rack.

SUMMER SQUASH MUFFINS



Summer Squash Muffins image

Make and share this Summer Squash Muffins recipe from Food.com.

Provided by Halliy

Categories     Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 17

2 cups summer squash (yellow crooked neck shredded)
1 cup sugar
1 cup zucchini, shredded
1 cup cranberries, frozen
1/3 cup oil
1/2 cup pear, shredded
2 teaspoons vanilla
4 large eggs
1 cup rye flour
1 1/2 cups brown rice flour
1/2 cup cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon baking powder
1/2 cup walnuts, coarsely chopped

Steps:

  • spray or line with paper 2 (12 cup muffin pans).
  • preheat 350 F.
  • mix squash, zucchini, sugar, pear, oil. egg, vanilla.
  • then add remaining ingreadients.
  • divide among pans.
  • bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.

Nutrition Facts : Calories 154.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 31, Sodium 223.9, Carbohydrate 23.1, Fiber 1.8, Sugar 9.4, Protein 3

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL



Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil image

Categories     Side     Sauté     Basil     Zucchini     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms*

Steps:

  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
  • *Available at farmers' markets and some specialty foods stores.

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