YELLOW SUMMER SQUASH MUFFINS
I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey.
Provided by Chef RZ Fan
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 F.
- Lightly spray Muffin Pan with Cooking Spray.
- Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
- Make a hole in the center of the dry ingredients.
- In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
- Pour the Squash mixture into the hole in the dry ingredients.
- Stir until just moistened.
- Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
- Bake for 20 - 25 minutes.
- Check if they are done by inserting a knife and seeing that it comes out clean.
- Cool the pan for ten minutes.
- Remove the Muffins.
- Enjoy !
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Nikki Lauritzson
[email protected]Just awful.
Asad Baloch
[email protected]Avoid this recipe at all costs. The muffins were inedible.
Hassan Abbas Mirza Ali
[email protected]This recipe is a fail. The muffins were a disaster.
Mohammad Osman Najob
[email protected]I would not recommend this recipe. The muffins were dry and tasteless.
Shahzab All
[email protected]These muffins are a waste of time. They're bland and flavorless.
kimberly corona
[email protected]I followed the recipe exactly, but my muffins didn't rise very much. I'm not sure what went wrong.
Sohel music stop
[email protected]These muffins didn't turn out well for me. The batter was too thick and the muffins were dense and crumbly.
Scarlet Angel
[email protected]I found these muffins to be a bit dry. I think I might add some extra milk or yogurt to the batter next time.
Palpalko Sathi TV
[email protected]These muffins are a bit too sweet for my taste, but they're still pretty good. I might try reducing the amount of sugar next time.
TEGA LV NOMCEBO
[email protected]I'm not a big fan of squash, but these muffins were surprisingly good. They're moist and flavorful, and the squash doesn't overpower the other ingredients.
ShanU KojA
[email protected]These muffins are a great way to get your kids to eat their vegetables. They're delicious and packed with栄養.
Katja Umensjö
[email protected]I love the moist texture and sweet flavor of these muffins. They're perfect for a quick breakfast or snack.
Rashid samar
[email protected]These muffins are a great way to use up leftover summer squash. They're moist and flavorful, and they freeze well.
Destiny Yaleska
[email protected]Easy to make and delicious! I added a bit of shredded cheddar cheese to the batter for an extra cheesy flavor.
mercy mathias
[email protected]These muffins are so moist and flavorful. I love the combination of spices and the crunch from the walnuts. They're perfect for a quick breakfast or snack.
Gbemisola Oshipitan
[email protected]I love that this recipe uses up summer squash from my garden. The muffins were delicious and a great way to sneak some veggies into my kids' diet.
Katusiime Cleophas
[email protected]I made these muffins exactly as the recipe said and they turned out perfectly! The batter was easy to mix together and the muffins baked up evenly. They were a great addition to my breakfast spread.
Sanjana Afrose
[email protected]These muffins were a hit at my brunch party! They were light and fluffy, with a slightly sweet flavor. The yellow summer squash added a moist texture and a pop of color. I will definitely be making these again.