LEFTOVER SQUASH MUFFINS
When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long!
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes.
Nutrition Facts :
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Zack Humphries
[email protected]These muffins look delicious! I can't wait to try them.
Azadaar Hussain
[email protected]I'm always looking for new ways to use up leftover squash. These muffins are a great option!
Haleema Sadia
[email protected]These muffins are a great way to get your kids to eat squash. They're sweet and flavorful, and the kids love them.
Althia Harris
[email protected]I wasn't sure how these muffins would turn out, but I was pleasantly surprised. They're really good!
Javeria Malik
[email protected]This recipe is a keeper! The muffins are delicious and easy to make. I've already shared the recipe with my friends.
Matt Fischer
[email protected]These muffins are so moist and flavorful! I love the addition of squash.
Ananya Kavindi
[email protected]I've made these muffins several times now and they're always a hit. They're a great grab-and-go breakfast or snack.
Quinten Sullivan
[email protected]These muffins are a great way to use up leftover squash. They're easy to make and taste delicious.
Sami Uzzaman
[email protected]I made these muffins with butternut squash and they turned out great! The muffins are light and fluffy, and the squash adds a nice sweetness and texture.
Siah Reid
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have a nice hint of sweetness from the squash. I'll definitely be making them again.