Tuesday, February 25, 2014

Yellow Squash Muffins

When you have an abundance of squash and don't know what to do with it, try these tender, moist and lightly sweet muffins.

Yellow Squash Muffins

Pre-heat oven to 350 degrees Fahrenheit

1 lb. yellow squash, shredded (I use my food processor)
1/2 c. butter, softened
1 egg, slightly beaten
1/2 c. sugar
1 tsp. salt
2 1/2 tsp. baking powder
1 1/2 c. all-purpose flour

1.  Mix shredded squash, butter, egg, sugar, salt and baking powder in a medium bowl until combined well.
2.  Stir in flour, being careful not to over mix.
3.  Fill greased muffin tins 3/4 full.
4.  Bake at 350 degrees for 20 - 25 minutes until toothpick inserted in center comes out clean.
5.  Cool 5 minutes before removing from pan.

Makes 1 dozen.

When we discover those hidden very large squash that are too tough for our preference, I shred and freeze them in one pound increments.  Thawing the frozen portions allows us to enjoy these tasty muffins throughout the year.


  1. Hi Mrs. B., love your corner of the blogging world here! I found you through Georgene. This recipe sounds awesome. Could you please tell me how much butter? I'm thinking 1/2 stick? Or if yo could list in tbsp- whichever would be grand!


  2. Hi Colette,

    Thank you for bringing the recipe typo to my attention. I have corrected the posted recipe. These muffins are delicious and are a huge hit with my family and within our community.


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