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Yellow Squash Cornbread Muffins

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“This is my modification of Yellow Squash Muffins (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.”
READY IN:
40mins
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
  2. Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
  3. Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
  4. Combine the squash with eggs, butter, and applesauce, and set aside.
  5. Combine dry ingredients in a large bowl.
  6. Make a well in center of mixture.
  7. Add squash to dry ingredients, stirring only until moist.
  8. Spoon into greased muffin tins, filling 3/4 full.
  9. Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

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