SUPER YUMMY YELLOW SQUASH MUFFINS!
I love squash And when spring time I have my little garden. Last year I had way too much squash, so I had to come up with creative ways to cook them. So I came up with this recipe for my kids. It turned out great and my kids love them. You can also use crooked neck squash, butter cup or butternut in this recipe. I recommend...
Provided by Karina Alcala
Categories Other Snacks
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 375 degrees F. Wash and peel your squash dice into pieces any size is fine. In a baking sheet toss squash with olive oil and salt. Bake for 40-45 minutes until soft and caramelized. Take out of oven and let cool for 10-15 minutes.
- 2. In large bowl mix all dry ingredients Flour, salt, cinnamon and baking powder. With mixer or wooden spoon mix wet ingredients together including sugar until well combined add cooled squash. Gradually ad flour mixture to wet ingredients until well combined I do all this with a wooden spoon so I don't break up squash but mixer will do. Last add the chopped pecans or what ever other nut you like. Fill your prepared muffin tins 2/3 of the way full.
- 3. Bake in preheated oven 375 degrees F. for about 20 to 25 minutes or until toothpick comes out clean. Enjoy them hot or cooled they are delicious either way. This is a great breakfast treat with coffee or tea or a great snack for kids. Some times I do them in my mini muffin tin and my kids love them.
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Tumwesige Emmanuel
[email protected]These muffins are too expensive to make. I can buy a dozen muffins at the store for less than the cost of making these.
Jerom Hettige
[email protected]I'm not a fan of squash, so I didn't really like these muffins.
Hashii King
[email protected]These muffins are a great way to use up leftover squash, but they're not very flavorful.
Bello Momoh
[email protected]I followed the recipe exactly, but my muffins didn't turn out as good as the ones in the picture.
junid jani
[email protected]The muffins were a bit dry. I think I would add more oil or butter next time.
Aathif wiz
[email protected]These muffins are a little too sweet for my taste. I would reduce the amount of sugar next time.
Ram Avtar
[email protected]I added a cup of chocolate chips to the batter and they were amazing!
Ahmad Mughal
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Ariel Daniel
[email protected]These muffins are so easy to make. I love that I can just throw all of the ingredients in a bowl and mix them together.
Gangster Rabby
[email protected]I love the combination of flavors in these muffins. The squash, spices, and nuts all work together perfectly.
Makenzie Quick
[email protected]These muffins are a great way to use up leftover squash. They're also a healthy and delicious snack.
Ali Sellars
[email protected]I've never been a big fan of squash, but these muffins changed my mind. They're so good!
Camila Garcia
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them. They're so moist and flavorful.
Md Bakyer Gazi
[email protected]These muffins were absolutely delicious! I followed the recipe exactly and they turned out perfectly. The squash added a nice sweetness and moisture to the muffins, and the spices gave them a warm, autumnal flavor. I will definitely be making these a