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Yellow Squash Muffins

Posted on Apr. 15th 2013 No Comments »

Yellow Squash Muffins

Why should zucchini have all the fun? Yellow squash is great for baking too! Here are some delicious muffins to try from The New Southern Garden Cookbook.

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup golden raisins
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup lightly packed grated yellow summer squash

Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper muffin cups. Be sure to use a light metal muffin tin. Dark metal and nonstick tins – even when lined with paper cups – make the crust too thick and dark.

Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, raisins, and walnuts in a large bowl.

In a small bowl, whisk the eggs until the whites and yolks are blended, then whisk in the waster and oil. Pour the egg mixture into the flour mixture and stir with a rubber spatula only until the dry ingredients disappear into the batter. Fold in the squash.

Divide the batter among the muffin cups. Bake the muffins until a tester inserted into the center comes out clean, about 20 minutes.

Turn the muffins out onto a clean tea towel and let them cool upside down.

Make 12 muffins.

Posted by poppa-d | in Recipe, Summer squash, Walnuts

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