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Posts Tagged ‘Muffin’

Those yellow squash certainly add a pop of color to our CSA boxes! Though considered a vegetable in cooking, botanically speaking, squash is a fruit!  (being the receptacle for the plant’s seeds). A fruit! So, what better thing to do with a fruit than to make muffins!

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Produce that contains seeds is botanically classified FRUIT.

SURPRISING SQUASH MUFFINS!

I copied this recipe years ago from a Southern Living magazine. I was intrigued with the idea of getting my kids to eat squash for breakfast! Squash is low in fat, calories, sodium and is a good source of fiber and potassium. I tweaked the recipe a bit by adding cinnamon to the batter. They gobbled them up, not realizing how healthy that morning muffin was!

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Butter on a hot-from-the-oven muffin = BREAKFAST!
(or snack….or dessert…)

WHAT YOU NEED:

1 cup cooked yellow squash

¼ cup sugar

½ cup dark brown sugar

¼ cup molasses

1 stick butter

1 egg

1 ¾ cup flour

1 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

½ cup chopped nuts (optional)

WHAT YOU DO:

Preheat oven to 375. Prepare muffin tin with cup liners or by greasing well. I prefer  foil liners to paper ones; the baked muffins do not stick and slip right out of the foil ones.

Cook sliced yellow squash in water until tender. Drain, mash, and measure out 1 cup. Set aside. Additional squash can be frozen for later use.

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Freeze and label for future muffin baking!

Combine sugars, molasses, and butter.

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Dark brown sugar and molasses add a richness to the batter.

Add egg and squash. Mix dry ingredients and add to squash mixture. Add nuts. Stir just until combined. Do not over mix. Divide evenly into muffin tin.

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Bake for 20-25 minutes at 375 degrees.
Mine were done by 18 minutes!

Bake 20-25 minutes. Makes 12-18 muffins, depending on size of your muffin tin.

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Deep golden brown, delicious, and nutritious!

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