**Indulge in the Sweetness of Squash Muffins: A Culinary Journey of Delightful Variations**
From the classic comfort of traditional squash muffins to the innovative zest of unique flavor combinations, our recipe collection offers a delightful exploration into the world of squash muffins. Each recipe is carefully crafted to showcase the versatile nature of squash, transforming it into a symphony of flavors and textures. Whether you prefer the classic blend of spices or crave a burst of citrusy zing, our curated selection caters to every palate. Discover the perfect balance of sweetness and savory, as you embark on a culinary journey where each bite unveils a new layer of delectable delight.
PERFECT BUTTERNUT SQUASH MUFFINS
Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.
Provided by cezeigler
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
- Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
- Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
- Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
- Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
WINTER SQUASH MUFFINS
Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened. , Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 218mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BUTTERNUT SQUASH STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, butternut squash, olive oil, kosher salt, freshly ground black pepper, McCormick® Rubbed Sage, Stuffin' Muffins Base, large eggs
Provided by McCormick
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
- Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
- Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
- Reduce the oven temperature to 375°F (190°C).
- Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
- Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 70 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
YELLOW SUMMER SQUASH MUFFINS
I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey.
Provided by Chef RZ Fan
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 F.
- Lightly spray Muffin Pan with Cooking Spray.
- Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
- Make a hole in the center of the dry ingredients.
- In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
- Pour the Squash mixture into the hole in the dry ingredients.
- Stir until just moistened.
- Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
- Bake for 20 - 25 minutes.
- Check if they are done by inserting a knife and seeing that it comes out clean.
- Cool the pan for ten minutes.
- Remove the Muffins.
- Enjoy !
BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY
Steps:
- Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
- Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
- While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
- Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
- Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.
SHANA'S SPAGHETTI SQUASH MUFFINS
Too much spaghetti squash? Try this new recipe, which resembles other squash breads.
Provided by starfroggie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 2h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
- Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
- Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
- Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
- Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon batter into the prepared muffin tins, filling each cup halfway.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 44.1 g, Cholesterol 38.5 mg, Fat 3.9 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 301 mg, Sugar 18.4 g
SQUASH CORN MUFFINS
Frozen winter squash makes these bright muffins a cinch to create. "I like to serve them at brunch or with soup at other meals," notes Colette Maher of Livonia, Michigan.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)
Make and share this Blueberry Lemon Muffins (With Yellow Squash) recipe from Food.com.
Provided by my kids mom
Categories Breakfast
Time 26m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
- In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
- Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
- Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
- Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.
Nutrition Facts : Calories 160.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 253.8, Carbohydrate 31.8, Fiber 1.6, Sugar 14.2, Protein 4.2
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
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 :
SUPER YUMMY YELLOW SQUASH MUFFINS!
I love squash And when spring time I have my little garden. Last year I had way too much squash, so I had to come up with creative ways to cook them. So I came up with this recipe for my kids. It turned out great and my kids love them. You can also use crooked neck squash, butter cup or butternut in this recipe. I recommend...
Provided by Karina Alcala
Categories Other Snacks
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 375 degrees F. Wash and peel your squash dice into pieces any size is fine. In a baking sheet toss squash with olive oil and salt. Bake for 40-45 minutes until soft and caramelized. Take out of oven and let cool for 10-15 minutes.
- 2. In large bowl mix all dry ingredients Flour, salt, cinnamon and baking powder. With mixer or wooden spoon mix wet ingredients together including sugar until well combined add cooled squash. Gradually ad flour mixture to wet ingredients until well combined I do all this with a wooden spoon so I don't break up squash but mixer will do. Last add the chopped pecans or what ever other nut you like. Fill your prepared muffin tins 2/3 of the way full.
- 3. Bake in preheated oven 375 degrees F. for about 20 to 25 minutes or until toothpick comes out clean. Enjoy them hot or cooled they are delicious either way. This is a great breakfast treat with coffee or tea or a great snack for kids. Some times I do them in my mini muffin tin and my kids love them.
ACORN SQUASH MUFFINS
Categories Bread Squash Breakfast Dessert Thanksgiving
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a silipat muffin mold.
- Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon. Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.
- Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.
- Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
- Bake in preheated over for 17 to 19 minutes.
- Makes 18 muffins. Oh...and these are amazing topped with a little bit of butter! See below!
BUTTERNUT SQUASH CORNBREAD MUFFINS
We like cornbread with a lot of dishes , I get tired sometimes of just plain cornbread, so this is another way to Jazz it up a bit. this has a slightly sweet taste and the Squash makes a good combo, with the cornmeal . This recipe is from Publix - Aprons cook book .
Provided by Shelia Tucker
Categories Other Breads
Time 30m
Number Of Ingredients 14
Steps:
- 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
- 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
- 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
- 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .
SWEET BUTTERNUT SQUASH MUFFINS
A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash.
Provided by KP
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
- Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
- Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
- Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
- Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
- Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
- Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
Nutrition Facts : Calories 202 calories, Carbohydrate 35.1 g, Cholesterol 40 mg, Fat 5.8 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 191.6 mg, Sugar 15.1 g
JAMIE OLIVER'S BUTTERNUT SQUASH MUFFINS
From jamie at home television series - he also has a frosting for these on his website, but I love them just plain. http://www.channel4.com/food/recipes/chefs/jamie-oliver/butternut-squash-muffins-with-a-frosty-top-recipe_p_1.html
Provided by Busy Student
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place squash in blender/food processor and finely chop.
- Add remaining ingredients to blender/food processor and process until combined.
- Fill muffin tin with mixture.
- Bake 20-25 minutes until toothpick inserted comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 395.2, Fat 18.5, SaturatedFat 2.7, Cholesterol 62, Sodium 143.1, Carbohydrate 53.3, Fiber 1.9, Sugar 29.7, Protein 6
SAVORY SQUASH MUFFINS
Make and share this Savory Squash Muffins recipe from Food.com.
Provided by Mika G.
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease 9 muffin cups.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add oil and eggs, beating at medium-low speed with an electric mixer until combined.
- Add squashes, stirring to combine.
- Add cheese, stirring to combine.
- Spoon into prepared muffin cups.
- Bake for 33 to 35 minutes, or until golden brown.
Nutrition Facts : Calories 307.3, Fat 21.1, SaturatedFat 6.7, Cholesterol 69.3, Sodium 327.5, Carbohydrate 19.8, Fiber 0.8, Sugar 3.4, Protein 9.9
HEALTHY BUTTERNUT SQUASH MUFFINS
These muffins are full of flavor. If you don't have pumpkin pie spice use the following: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp all spice, 1/4 tsp nutmeg.
Provided by FirstChoiceHealthyF
Categories Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, egg and applesauce. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon batter into the greased muffin pan, filling cups about ½ full. Bake 20 minutes.
Tips:
- Choose the right squash: Butternut squash is the most common type used in muffins, as it has a mild flavor and bakes well. However, you can also use other types of squash, such as acorn squash or zucchini.
- Roast the squash first: Roasting the squash before adding it to the muffins helps to bring out its natural sweetness and flavor.
- Use a food processor or blender: This will help to create a smooth and even batter.
- Don't overmix the batter: Overmixing can result in tough muffins.
- Bake the muffins at a high temperature: This will help them to rise and brown properly.
- Let the muffins cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Squash muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. They are also a great way to use up leftover squash. With so many different variations to choose from, you are sure to find a squash muffin recipe that you will love. So next time you are looking for a new baking project, give squash muffins a try!
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