A couple of years ago my husband blessed me with a weekend away for me and a friend. After some web searching I found Blue Spring Manor, a wonderful bed & breakfast in Vincent, AL. It had everything I needed; quiet, herb gardens, spa treatments, a piano with hymnals in the bench, and a cool keyword Bible study book. They also had wonderful gourmet food including some delicious Yellow Squash Muffins one morning.
I have been wanting to make the muffins for the longest time, but lost the recipe I had copied there. Undaunted, I went hunting on the internet and found a recipe that sounded like it would come close. Here is the recipe followed by my amendments.
Yellow Squashed Muffins from Recipe4Living
Ingredients
- 2 lb. yellow/summer squash (about 8 med.)
- 2 eggs
- 1 C. sugar
- 3/4 C. butter or margarine
- 3 C. all purpose flour
- 1 Tbs. + 2 tsp. baking powder
- 1 tsp. salt
Directions
Trim off squash ends. Cut squash into 1-inch slices. Cook in boiling water for 15-20 minutes or until tender. Drain well and mash. Measure enough to equal 2 cups. Combine 2 C. mashed squash, eggs, butter or margarine; stir well, set aside. Combine remaining dry ingredients in large mixing bowl. Make a well in center. Add squash mixture to dry ingredients stirring just until moistened. Spoon batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes.
On my first try I tried boiling the squash, but burned the bottom layer. This time I nuked them till they were soft enough to mash. My 2 lbs of squash yielded double the amount of squash called for, but I had only half the flour on hand (and even that was borrowed!), so I added 3 cups freshly ground wheat flour . I also ran the squash, which I had NOT peeled, through the a food processor, as mashing was getting tiresome and unproductive.
They came out great and and no one even complained about the whole wheat flour! Healthy & delicious!