Savory Yellow Summer Squash Muffins
These delightful Savory Yellow Summer Squash Muffins are a wonderful way to utilize the abundance of summer squash from your garden or local market. With a perfect blend of tender texture and mild sweetness, these muffins are not only easy to make but also incredibly versatile. Enjoy them fresh from the oven, spread with a touch of honey, or as a savory side to your soups and salads. Each bite bursts with the subtle flavor of shredded summer squash, making these muffins a nutritious addition to your breakfast or snack table.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
All-Purpose Flour
2 cups (Sifted, or better for bread flour)
Baking Powder
1 tablespoon (N/A)
Salt
1/4 teaspoon (N/A)
Sugar
2 tablespoons (N/A)
Shredded Summer Squash
2/3 cup (Shredded, preferably using a food processor)
Egg
1 (Beaten)
Fat-Free Milk
3/4 cup (N/A)
Vegetable Oil
2 tablespoons (N/A)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly spray a muffin pan with cooking spray.
2
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well to ensure even distribution of the ingredients.
3
Create a well in the center of the dry ingredients.
4
In a separate medium bowl, whisk together the beaten egg, milk, vegetable oil, and shredded summer squash until fully combined.
5
Gently pour the squash mixture into the well of the dry ingredients.
6
Stir the mixture until just moistened. Be careful not to overmix, as this can lead to dense muffins.
7
Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
8
Bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
9
Allow the muffins to cool in the pan for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
10
Serve warm with honey or enjoy them as a side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable used in the Savory Yellow Summer Squash Muffins?
The main vegetable used is shredded yellow summer squash.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
How long do the muffins need to bake?
The muffins should bake for 20 to 25 minutes.
How do I know when the muffins are finished baking?
They are done when the tops are lightly golden and a toothpick inserted into the center comes out clean.
Should the muffin pan be greased?
Yes, lightly spray the muffin pan with cooking spray before filling.
How much shredded summer squash is required?
The recipe calls for 2/3 cup of shredded summer squash.
What is the best way to shred the squash?
It is recommended to shred the squash using a food processor.
What type of flour is used in this recipe?
The recipe uses 2 cups of all-purpose flour, though bread flour is also mentioned as a good option.
How many ingredients are in this squash muffin recipe?
There are 8 total ingredients: flour, baking powder, salt, sugar, squash, egg, milk, and vegetable oil.
Why shouldn't I overmix the muffin batter?
Overmixing can result in muffins that are too dense in texture.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with the batter.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for about 10 minutes before removing them.
What is the serving suggestion for these muffins?
They can be served warm with a touch of honey or as a savory side to soups and salads.
What type of milk does the recipe suggest?
The recipe specifies 3/4 cup of fat-free milk.
How should the egg be prepared before mixing?
The egg should be beaten before being added to the wet ingredients.
How much vegetable oil is needed?
You will need 2 tablespoons of vegetable oil.
Is there sugar in these savory muffins?
Yes, the recipe includes 2 tablespoons of sugar for a mild sweetness.
What are the primary dry ingredients?
The dry ingredients are all-purpose flour, baking powder, salt, and sugar.
What are the wet ingredients for this recipe?
The wet ingredients include a beaten egg, milk, vegetable oil, and shredded summer squash.
Can I use bread flour instead of all-purpose flour?
Yes, the recipe notes that bread flour is a suitable alternative.
What is the texture of these squash muffins?
These muffins have a tender texture with a subtle flavor from the squash.
How much baking powder is required?
The recipe uses 1 tablespoon of baking powder.
How much salt is included in the batter?
The recipe calls for 1/4 teaspoon of salt.
Is this recipe considered a quick bread?
Yes, it is tagged as a quick bread and a healthy snack.
What should I do after the muffins cool in the pan?
Transfer them to a wire rack to cool completely.
Can I serve these for breakfast?
Yes, they are described as a nutritious addition to a breakfast table.
Do I need to make a well in the dry ingredients?
Yes, creating a well in the center of the dry ingredients helps in mixing the wet and dry components evenly.
Are these muffins sweet or savory?
They are savory but have a mild sweetness from the sugar and squash.
What categories do these muffins fall under?
They fall under muffins, summer squash, quick bread, and vegetable muffins.
Is there a specific order for mixing the ingredients?
Yes, combine dry ingredients first, then whisk wet ingredients separately before combining both.