LEFTOVER SQUASH MUFFINS
When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long!
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes.
Nutrition Facts :
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jelly cha blanco
[email protected]These muffins were easy to make and they turned out great! I used a combination of butternut squash and zucchini, and they were both delicious.
Mehraam Ali
[email protected]These muffins were delicious! I made them with pumpkin puree and they were a hit with my family and friends.
MD JOHIR md johir
[email protected]I loved the flavor of these muffins, but they were a bit too dense for my liking. I think I'll try a different recipe next time.
Tahseen N Rahim a
[email protected]These muffins were a bit too dry for my taste. I think I'll add a bit more liquid next time.
Audrey Smous
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to use up leftover squash and they're also really tasty.
Hijjah Mickidadi
[email protected]These muffins were easy to make and they turned out great! I used a combination of butternut squash and zucchini, and they were both delicious.
Naqi Syed
[email protected]These muffins were delicious! I made them with pumpkin puree and they were a hit with my family and friends.
cem sacakli
[email protected]I loved the flavor of these muffins, but they were a bit too dense for my liking. I think I'll try a different recipe next time.
Nikola Boskovic
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Md Mehedi Hasan official _83
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to use up leftover squash and they're also really tasty.
martha martin
[email protected]These muffins were easy to make and they turned out great! I used a combination of butternut squash and zucchini, and they were both delicious.
Modi Dod10
[email protected]These muffins were delicious! I made them with pumpkin puree and they were a hit with my family and friends.
Amatete Vincent
[email protected]I loved the flavor of these muffins, but they were a bit too dense for my liking. I think I'll try a different recipe next time.
Rehman Khalid
[email protected]These muffins were a bit too dry for my taste. I think I'll add a bit more liquid next time.
Obodo Henry
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to use up leftover squash and they're also really tasty.
Jenes Lord
[email protected]These muffins were easy to make and turned out great! I used a combination of butternut squash and sweet potato, and they were both delicious.
Caroline Anderson
[email protected]I made these muffins with butternut squash and they were delicious! I added a bit of cinnamon and nutmeg to the batter for extra flavor.
Codie Alsop
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a hint of sweetness from the squash. I also love that they're a great way to use up leftover squash.