I don't know about you, but I can only take so much fried squash, baked squash, and sauteed squash... enter Squash Muffins.
Yellow Squash Muffins
2 lbs. yellow squash (about 8 medium or 5 large)
2 eggs, beaten
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 tbsp and 2 tsp baking powder
1 tsp salt
Preheat oven to 375. Wash squash, trim off ends, cut into slices. Cook in boiling water 15-20 minutes or until tender. Drain WELL and mash.
Measure out 2 cups of squash and mix with eggs and butter, set aside.
Combine remaining ingredients in large bowl, add remaining squash and the squash mixture, stir just until evenly moistened.
Spoon into greased muffin cups, filling 3/4 full. Bake for 20 minutes or until golden brown on edges (not whole muffin).
This recipe makes 18-24 muffins.
I used Country Crock Lite instead of butter, and they still tasted great. Next time, I think I will try replacing at least some of the sugar with apple sauce and see how that goes. I had to bake them for 25 to 27 minutes, which is a little longer than the recipe says. But it's definitely true about just baking them until the edges are brown, not the whole muffin. They were PERFECT!
I didn't have enough yellow squash from my garden, so I combined yellow squash and zucchini. Matt was a little concerned about how that would taste, but I told him, "If a recipe calls for a cup of butter and a cup of sugar, it's going to taste like butter and sugar."
And he was pleased, as you can see.
It really is a great way to use some of your garden (or Farmer's Market) squash if you are tired of the same old thing. And they freeze well too. Kim says she always makes a double batch, freezes them and then just thaws them and heats them in foil in the oven. Tasty, even the second time around. Let me know if you try them!
