Sunday, May 25, 2014

Yellow Squash Muffins

If you like zucchini bread, you will like these muffins, which use yellow summer squash. The recipe inspiration came from The New Southern Garden Cookbook. Next time, I will use 1/2 cup applesauce in place of an equal amount of water. The recipe makes 1 dozen muffins.
1/2 cup granulated sugar
1/4 cup brown sugar
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of allspice
2 eggs
3/4 cup water
1/3 cup vegetable oil
1 tsp. vanilla extract
1 cup grated yellow squash (1 medium)
1/3 cup dried cranberries
1/3 cup chopped pecans

1. Combine granulated sugar and next 9 ingredients. Stir in remaining ingredients. Scoop batter into lightly greased muffin pans.
2. Bake at 350° for 20 minutes or until done.

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