YELLOW SQUASH CORNBREAD MUFFINS
This is my modification of Recipe #121853 (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.
Provided by CongoGirl
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- 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.
- Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
- Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
- Combine the squash with eggs, butter, and applesauce, and set aside.
- Combine dry ingredients in a large bowl.
- Make a well in center of mixture.
- Add squash to dry ingredients, stirring only until moist.
- Spoon into greased muffin tins, filling 3/4 full.
- Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 178.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 23.5, Sodium 243.7, Carbohydrate 26.6, Fiber 2.5, Sugar 7.5, Protein 3.4
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md byjid
[email protected]These muffins were easy to make and turned out great! I used a pre-made cornbread mix, which made the process even easier. The muffins were light and fluffy, with a perfect balance of sweetness and saltiness. I served them with honey butter, and they
Turkey MonthlyBD
[email protected]I made these muffins for my husband's birthday party, and they were a huge success. Everyone loved them! The cornbread was moist and flavorful, and the yellow squash added a nice pop of color. I'll definitely be making these again.
Wesley Sniejder
[email protected]These muffins were delicious! I followed the recipe exactly, and they turned out perfectly. The cornbread was light and fluffy, and the yellow squash added a nice sweetness. I served them with honey butter, and they were a hit with my family.
Saraswati Yadav
[email protected]These muffins were a bit dry for my taste. I think I would have liked them better if I had used a different type of cornmeal. The yellow squash was a nice addition, though.
Naimul Jr
[email protected]These muffins were easy to make and turned out great! I used a pre-made cornbread mix, which made the process even easier. The muffins were light and fluffy, with a perfect balance of sweetness and saltiness. I served them with honey butter, and they
Morne Breetzke
[email protected]I made these muffins for my husband's birthday party, and they were a huge success. Everyone loved them! The cornbread was moist and flavorful, and the yellow squash added a nice pop of color. I'll definitely be making these again.
Roni Islam
[email protected]These muffins were delicious! I followed the recipe exactly, and they turned out perfectly. The cornbread was light and fluffy, and the yellow squash added a nice sweetness. I served them with honey butter, and they were a hit with my family.
Gs Tasin
[email protected]These muffins were a bit dry for my taste. I think I would have liked them better if I had used a different type of cornmeal. The yellow squash was a nice addition, though.
Lawrence Ochuschayoo
[email protected]These muffins were easy to make and turned out great! I used a pre-made cornbread mix, which made the process even easier. The muffins were light and fluffy, with a perfect balance of sweetness and saltiness. I served them with honey butter, and they
Mohammadbager Razavi
[email protected]I made these muffins for my husband's birthday party, and they were a huge success. Everyone loved them! The cornbread was moist and flavorful, and the yellow squash added a nice pop of color. I'll definitely be making these again.
Bilal Ashraf
[email protected]These muffins were delicious! I followed the recipe exactly, and they turned out perfectly. The cornbread was light and fluffy, and the yellow squash added a nice sweetness. I served them with honey butter, and they were a hit with my family.
Meh Rayhan
[email protected]These muffins were a bit dry for my taste. I think I would have liked them better if I had used a different type of cornmeal. The yellow squash was a nice addition, though.
SaNgwani Kaluba
[email protected]I've made these muffins several times now, and they're always a hit. They're perfect for a quick and easy breakfast or snack. I love the combination of sweet cornbread and tangy yellow squash. I usually make a double batch so I can freeze some for la
Jewel Gurung
[email protected]These muffins were easy to make and turned out great! I used a pre-made cornbread mix, which made the process even easier. The muffins were light and fluffy, with a perfect balance of sweetness and saltiness. I served them with honey butter, and they
Waseem Sadiq
[email protected]I'm not usually a fan of cornbread, but these muffins were surprisingly delicious. The yellow squash was a great addition, and it gave the muffins a moist and tender texture. I'll definitely be making these again.
Riyasat Khan
[email protected]These muffins were a hit at my potluck! Everyone loved the sweet and flavorful cornbread, and the yellow squash added a nice pop of color and texture. I'll definitely be making these again.