Savory Yellow Squash Muffins with a Twist
These delightful Savory Yellow Squash Muffins are a unique take on traditional muffins, incorporating tender crookneck yellow squash for a moist and flavorful treat. With the perfect balance of butter and applesauce, these muffins offer a deliciously rich taste without being overly heavy. Whether enjoyed as a snack, breakfast, or alongside a soup or salad, these muffins are sure to surprise and delight your taste buds. The recipe benefits from the natural sweetness of the squash, making it a wholesome choice with a unique texture. Perfect for breakfast or as a versatile side dish, these muffins add color and nutrition to your table!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Crookneck yellow squash
2 lbs (washed, trimmed, and sliced)
Eggs
2 (beaten)
Melted butter
1/2 cup (melted)
Applesauce
1/2 cup (unsweetened)
Sugar
1 cup (granulated)
All-purpose flour
3 cups (sifted)
Baking powder
5 teaspoons
Salt
1 teaspoon
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C) and grease a muffin tin.
2
Wash the crookneck yellow squash thoroughly. Trim the ends and slice into 1-inch pieces.
3
In a medium saucepan, combine the squash with a small amount of water. Cover and cook on medium heat for 15 to 20 minutes, or until the squash is tender.
4
Drain the cooked squash well and transfer it to a bowl. Mash until smooth, measuring out 2 cups of the mashed squash for the recipe.
5
In a large mixing bowl, combine 2 cups of the mashed squash with the eggs, melted butter, and applesauce. Mix until well combined.
6
In a separate bowl, mix together the dry ingredients: flour, sugar, baking powder, and salt.
7
Create a well in the center of the dry ingredients and pour in the squash mixture. Stir gently until just combined—do not overmix.
8
Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
9
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable used in this recipe?
The recipe uses 2 lbs of crookneck yellow squash.
What is the recommended oven temperature?
The oven should be preheated to 375 degrees F (190 degrees C).
How much mashed squash is needed for the batter?
You will need exactly 2 cups of mashed yellow squash.
How long does it take to cook the squash before mashing?
The squash should be cooked on medium heat for 15 to 20 minutes until tender.
How many eggs does the recipe require?
This recipe requires 2 beaten eggs.
What ingredients are used for moisture besides squash?
Melted butter and unsweetened applesauce are used to ensure the muffins are moist.
How much flour is used in these muffins?
The recipe calls for 3 cups of sifted all-purpose flour.
What is the total baking time?
The muffins take approximately 20 minutes to bake.
Is there sugar in these savory muffins?
Yes, the recipe includes 1 cup of granulated sugar for balance.
How full should I fill the muffin tins?
Fill each muffin cup about 3/4 full with the batter.
Should the squash be peeled?
The instructions only specify washing and trimming the ends; peeling is not required for yellow squash.
How much baking powder is necessary?
You will need 5 teaspoons of baking powder.
What is the best way to tell if the muffins are finished baking?
A toothpick inserted into the center should come out clean.
What type of applesauce should I use?
The recipe specifies using unsweetened applesauce.
What is the preparation for the butter?
The 1/2 cup of butter should be melted before being added to the squash mixture.
Should the flour be sifted?
Yes, the ingredient list specifies that the all-purpose flour should be sifted.
What should I do after removing the muffins from the oven?
Allow them to cool for a few minutes in the tin before transferring to a wire rack.
Can I overmix the batter?
No, you should stir gently until just combined to avoid overmixing.
What tags are associated with this recipe?
Tags include muffins, yellow squash, quick bread, savory, snack, healthy, baking, vegetable muffins, and breakfast.
Is this recipe considered a breakfast item?
Yes, it is tagged as a breakfast item and is a wholesome choice for the morning.
How should I prepare the muffin tin?
You should grease the muffin tin before spooning in the batter.
What size pieces should the squash be cut into before cooking?
The squash should be sliced into 1-inch pieces.
Is there salt in this recipe?
Yes, the recipe uses 1 teaspoon of salt.
How do you mix the wet and dry ingredients?
Create a well in the center of the dry ingredients and pour in the squash mixture.
What provides the unique texture in these muffins?
The natural sweetness and moisture of the mashed yellow squash create a unique texture.
What can I serve these muffins with?
They are excellent served as a snack or alongside a soup or salad.
How many total ingredients are in this recipe?
There are 8 main ingredients listed.
Does the recipe use oil or butter?
The recipe uses 1/2 cup of melted butter.
What type of squash is recommended?
The recipe specifically calls for crookneck yellow squash.
Is the squash mashed before or after measuring?
The squash is cooked and mashed first, then you measure out 2 cups for the recipe.