Yellow Squash Cornbread Muffins Recipes

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YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

These yellow squash muffins are as delightful in taste as they are in texture. Sweet but not too sweet, they are perfect for breakfast or a snack anytime of the day.

Provided by Heather @ thecookstreat.com

Categories     Breakfast     Muffins

Time 45m

Number Of Ingredients 7

1 pound yellow summer squash
10 tablespoons (1 stick + 2 tablespoons) butter (melted)
1 large egg
2 cups (10 ounces) all-purpose flour
⅔ cup (5 ounces) white sugar
2 ½ teaspoon baking powder
1 ¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
  • Place the sliced summer squash in a medium saucepan, add about three cups of water and heat on high until water comes to a boil.
  • When water reaches a boil, reduce heat to medium and cover the pan. Simmer squash for 5 minutes. When squash is done, a fork should pierce through easily. Drain the squash in a colander.
  • Place drained summer squash in a blender and blend until smooth. Add the melted butter and egg to blender and mix for a few seconds until thoroughly mixed.
  • In a medium sized bowl, mix together the flour, sugar, baking powder, and salt. Add the blended squash mixture and stir with a rubber spatula until just barely mixed (being careful not to overmix).
  • Fill greased muffin cups and bake at 375° for 20-25 minutes until the tops spring back lightly to the touch and an inserted toothpick comes out clean.
  • Let cool in the muffin tins slightly before removing to a wire rack. Delicious when warm or at room temperature. These are also very good eaten the next day.

YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.

Provided by CaramelPie

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 8

2 lbs crookneck yellow squash
2 eggs
1/2 cup melted butter
1/2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 187.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 286.5, Carbohydrate 30.7, Fiber 1.1, Sugar 12.9, Protein 3.4

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

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.

SUPER YUMMY YELLOW SQUASH MUFFINS!



Super yummy yellow squash muffins! image

I love squash And when spring time I have my little garden. Last year I had way too much squash, so I had to come up with creative ways to cook them. So I came up with this recipe for my kids. It turned out great and my kids love them. You can also use crooked neck squash, butter cup or butternut in this recipe. I recommend...

Provided by Karina Alcala

Categories     Other Snacks

Time 1h30m

Number Of Ingredients 10

2 1/2 c cooked squash.
3 c flour (all purpose)
1 c sugar
1/4 c honey
1/2 c melted butter
2 eggs
3 Tbsp baking powder
1 tsp salt
1 c chopped pecans
1/2 tsp cinnamon, ground

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 MUFFINS RECIPE - (4.4/5)



Yellow Squash Muffins Recipe - (4.4/5) image

Provided by á-9193

Number Of Ingredients 7

2 pounds yellow squash
2 eggs
1 cup butter or margarine, melted
1 cup sugar
3 cups all purpose flour
1 T plus 2 t baking powder
1 t salt

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.

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