Sweet Squash (Mini) Muffins

“These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine.”
1hr 25mins

Ingredients Nutrition


  1. Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
  2. Drain well.
  3. Mash the squash. Using a strainer, drain well. Discard liquid.
  4. Preheat oven to 375-degree F.
  5. Mix the squash, milk, margarine, and eggs well. Set aside.
  6. Mix flour, sugar, baking powder, and salt; and create a well in the center.
  7. Place squash mixture in the well, stirring until the dry ingredients are just moistened.
  8. Split batter evenly among muffin pans sprayed with vegetable cooking spray.
  9. Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
  10. These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.

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