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Yellow Squash Muffins

These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.—Doris Heath, Franklin, North Carolina
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1 pound yellow summer squash, cut into 1-inch slices
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  • Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
  • Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 muffin: 170 calories, 8g fat (5g saturated fat), 38mg cholesterol, 265mg sodium, 22g carbohydrate (9g sugars, 1g fiber), 3g protein.

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