Register    Reset Password

Squash Muffins

Submitted by: runningtrails on November 4, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Squash Muffins

//

These muffins are delicious, so dense and moist! It’s a good way to get squash into those folks who won’t usually eat it. Just don’t tell them.

They are best made with real cooked and mashed winter squash, either fresh or from the freezer. Just, please, don’t …

Difficulty:

Ingredients

Directions


These muffins are delicious, so dense and moist! It’s a good way to get squash into those folks who won’t usually eat it. Just don’t tell them.

They are best made with real cooked and mashed winter squash, either fresh or from the freezer. Just, please, don’t use that canned stuff!!

First, cut open your fresh squash and scoop out the seeds and inside. Save the seeds for roasting 😉

Cook the squash.

There are several ways this can be accomplished.

Baking: Turn squash halves upside down in a pan with a little water and baked for about 45 minutes in the oven. Let cool and scoop cooked squash out of peel.

Boiled: Peel and cut into big chunks. Bring to a boil and cook for only 10 minutes. If it cooks in the water for too long, it will be too wet. Drain well and mash. A potato masher works well for this, as does a ricer.

Microwave: I have never tried that as you can only do one piece at a time and I am usually processing many squash at once for the freezer.

When the squash is well done, mash it with a potato masher. What a beautiful bright orange this is! Lots of beta carotene!

Baking is easier but I had squash pies in the oven so I peeled and boiled this.

How to make Squash Muffins:

1 cup squash, cooked and mashed
1/3 cup oil
1/4 cup light corn syrup
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2 eggs
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon mace
Raisins (optional)

Makes 1 dozen muffins.

Preheat oven to 350F.

Mix the wet ingredients together in a big bowl.

Then mix the dry ingredients together in another bowl.

Stir the dry ingredients into the wet ones until well mixed.

Spoon into muffin papers or a greased muffin pan. Fill quite full as they don’t rise a lot.

Bake at 350F for 20-23 minutes until barely starting to brown on top.

Delicious hot with real butter or at room temperature! Good in lunches too!

Get the handy print page and save this to your recipe box here:
Squash Muffins.


Sheryl blogs at Providence Acres.

Interested in contributing a guest post to the Farm Bell blog? Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

5 comments | RSS feed for comments of this post

  1. 11-4
    5:21
    am

    Sheryl, what variety of squash is that? I love the deep orange color and the flesh is very thick. I grew Long Island Cheese two years ago and loved it too but they get huge, up to 17 lbs. which is a lot of squash….still have several quart jars canned.

    I have added the recipe to my file and will try it soon.

  2. 11-4
    7:09
    am

    I made this with the last of last year’s squash. It’s a combination of hubbard and ambercup. Any winter squash will do. I grow a lot of different kinds. I have discovered another one this year that I think will be our favourite. It’s the Hopi black. It’s a much darker and richer shade of orange than what I used here. It’s big, meaty, sweet and beautiful!

    I like the bigger squash, less processing to do, as long as the skin is not so hard that I have to cut them with the axe! (i.e. hubbard)

  3. 11-4
    10:15
    am

    It’s always nice to have another way to use squash, thank you!

  4. 11-4
    10:55
    am

    That looks really good. I LOVE muffins. My 2nd son is a “supertaster”, meaning he is very hesitant to try stuff and is not big on veggies and fruit. I’ve tried using veggies and fruit (even if they are cooked and mashed) in muffins (he does love regular muffins), and if he “sees” something (even the tiniest bit) in a muffin before trying it, he’d ask me what I put in it and won’t try it until I have to order him to try it. lol…

  5. 11-4
    11:42
    am

    These muffins sound awesome Sheryl. Any new way to make winter squash is greatly appreciated 🙂 we love it!

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!