tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Sept 3, 2013 11:35:02 GMT -5
Don't be discouraged by the name of this recipe ... These muffins are AWESOME! They are perfect when the garden produces more squash than you can eat or preserve OR when one or two are overlooked and get too big and tough for consumption.
Yellow Squash Muffins
1 lb. shredded yellow squash (I use my food processor) 1/2 c. softened butter 1 egg, slightly beaten 1/2 c. sugar 1 tsp. salt 2 1/2 tsp. baking powder 1 1/2 c. flour
Mix squash, butter, egg, sugar, salt and baking powder. Stir in flour until moist. Fill greased muffin tins half full. Bake at 350 degrees for 20-25 minutes until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.
Makes 1 dozen.
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Post by hishomemaker on Sept 12, 2013 12:35:16 GMT -5
These sound really good! I'm not put off by the name at all, lol. Sounds like a perfect fall recipe to me. :0)
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