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Savory Squash Muffins

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  • Savory Squash Muffins

    From the June/July 2008 Taste of the South mag.

    Savory Squash Muffins

    Yield: 9 muffins
    prep: 20 min
    Bake: 35 min

    1-1/2 cups all-purpose flour
    2 tbsp sugar
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 cup vegetable oil
    2 large eggs
    3/4 cup grated yellow squash
    3/4 cup grated zucchini squash
    2 cups shredded Monterey Jack cheese with peppers

    Preheat oven to 350. Lightly grease 9 muffin cups.
    In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add oil and eggs, beating at medium-low speed with an electric mixer until combined. Add squash stirring to combine. Add cheese, stirring to combine. Spoon into prepared muffin cups.
    Bake for 33-35 minutes, or until golden brown.

  • #2
    Re: Savory Squash Muffins

    I made these today, didn't have zucchini, so I used all yellow squash. I also made mine into jumbo muffins, and along with the pepper jack cheese, I threw in some chopped jalapenos. Mmmm, moist and so good. Don't hesitate to add the jalapenos!

    Thanks, Nu!

    My pic
    Last edited by luv2bake; 06-04-2008, 12:34 PM.


    • #3
      Re: Savory Squash Muffins

      Those Look Good. Mom's Bringing A Butt Load Of Squash To My House Today, May Have To Whip Up A Batch.


      • #4
        Re: Savory Squash Muffins

        Don't forget the jalapenos, they add that little something!