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Yellow Squash Muffins

Submitted by: Susan K Miller of Meyersdae, Pa. | Date Added: 26 Jul 2017
Listed in: Breakfast

Yellow Squash Muffins Ingredients


2 C mashed yellow squash. 



2 eggs, beaten



1 C melted butter (2 sticks)*



1 C sugar*



3 C flour          



1 Tbs + 1 tsp baking powder



1 tsp salt


Yellow Squash Muffins Cooking Instructions


Peel, slice, boil until soft, drain, then mash several small yellow squash for a total of 2 cups mashed squash.  You can puree the squash if you prefer no chunks in your muffin.  Set aside to cool to room temp.  Drain excess liquid!  When cool, mix in eggs and butter and set aside.



Mix all dry ingredients in a large bowl.  Make a well in the center and fold in squash mixture until moist.  Spoon into muffin tins ¾ full. Bake at 375deg until golden …. 15-20 min.



 



These are a nice breakfast muffin and freeze well if you want to make large batches.



 Options:





You can  add blueberries or strawberry pieces to the muffins,  but it is best to use foil papers in the muffin tin so that they don’t stick.



 



*These can be made lower fat/less rich by using only 1 stick of butter



You can also add some cinnamon to the sugar before mixing for a different taste.


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