Yellow Squash Cornbread Muffins Food

YELLOW SQUASH MUFFINS

Steps:

• 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.

SQUASH CORN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

YELLOW SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
• Place the sliced summer squash in a medium saucepan, add about three cups of water and heat on high until water comes to a boil.
• When water reaches a boil, reduce heat to medium and cover the pan. Simmer squash for 5 minutes. When squash is done, a fork should pierce through easily. Drain the squash in a colander.
• Place drained summer squash in a blender and blend until smooth. Add the melted butter and egg to blender and mix for a few seconds until thoroughly mixed.
• In a medium sized bowl, mix together the flour, sugar, baking powder, and salt. Add the blended squash mixture and stir with a rubber spatula until just barely mixed (being careful not to overmix).
• Fill greased muffin cups and bake at 375° for 20-25 minutes until the tops spring back lightly to the touch and an inserted toothpick comes out clean.
• Let cool in the muffin tins slightly before removing to a wire rack. Delicious when warm or at room temperature. These are also very good eaten the next day.

YELLOW SQUASH MUFFINS

Steps:

• Wash squash, trim ends, and cut into 1-inch slices.
• Cook in a small amount of water for 15 to 20 minutes.
• Drain well and mash.
• Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
• Combine dry ingredients in a large bowl.
• Make a well in center of mixture.
• Add squash to dry ingredients, stirring only until moist.
• Spoon into greased muffin tins, filling 3/4 full.
• Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

GOLDEN YELLOW CORN BREAD OR CORN MUFFINS

Steps:

• Corn Bread:
• Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
• Corn Muffins:
• Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
• Recipe Variation:
• For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
• This recipe is made available as a courtesy by Wilkins Rogers Mills.

LEMON SQUASH MUFFINS

Steps:

• Preheat oven to 425 degrees F. Line two 12-cup muffin tin with paper liners and set aside.
• In a large mixing bowl, add melted butter, white sugar, lemon zest, lemon juice, and vanilla extract. Cream together until fluffy and light in color.
• Add the eggs, one at a time, and mix until fully incorporated before adding another.
• Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture and mix well.
• Add the flour ½ cup at a time and mix entirely between additions.
• With a rubber spatula, gently fold in the summer squash.
• Divide the batter evenly between the muffin tins (I like to use a #20 cookie scoop).
• Bake at 425 degrees F for 5 minutes. Then lower the oven temperature to 350 degrees F and bake an additional 18-20 minutes or until a skewer inserted into the middle of the muffins comes out clean. Be careful not to check them too early or you may cause them to sink slightly in the middle.
• Place muffins on cooling rack to cool 5-10 minutes before carefully removing from the muffin tins to cool completely (about an hour). Store covered well for about three days or muffins can be frozen (see note).

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

YELLOW SQUASH CORNBREAD MUFFINS

Steps:

• Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
• Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
• Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
• Combine the squash with eggs, butter, and applesauce, and set aside.
• Combine dry ingredients in a large bowl.
• Make a well in center of mixture.
• Add squash to dry ingredients, stirring only until moist.
• Spoon into greased muffin tins, filling 3/4 full.
• Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

SUPER YUMMY YELLOW SQUASH MUFFINS!

Steps:

• 1. Preheat your oven to 375 degrees F. Wash and peel your squash dice into pieces any size is fine. In a baking sheet toss squash with olive oil and salt. Bake for 40-45 minutes until soft and caramelized. Take out of oven and let cool for 10-15 minutes.
• 2. In large bowl mix all dry ingredients Flour, salt, cinnamon and baking powder. With mixer or wooden spoon mix wet ingredients together including sugar until well combined add cooled squash. Gradually ad flour mixture to wet ingredients until well combined I do all this with a wooden spoon so I don't break up squash but mixer will do. Last add the chopped pecans or what ever other nut you like. Fill your prepared muffin tins 2/3 of the way full.
• 3. Bake in preheated oven 375 degrees F. for about 20 to 25 minutes or until toothpick comes out clean. Enjoy them hot or cooled they are delicious either way. This is a great breakfast treat with coffee or tea or a great snack for kids. Some times I do them in my mini muffin tin and my kids love them.

BUTTERNUT SQUASH CORNBREAD

Steps:

• Grease an 8-inch square baking pan or deep-dish pie plate or spray it with nonstick cooking spray. Heat oven to 375 F (190 C/Gas 5).
• In a mixing bowl combine the cornmeal, flour, baking soda, baking powder, salt and brown sugar.
• In another bowl, whisk together the egg, 1/2 cup of the buttermilk, the mashed squash, and vegetable oil.
• Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. The batter will be thick, but easy to stir by hand.
• Spread batter in the prepared baking pan.
• Bake for 25 to 30 minutes, until nicely browned.
• This is a delicious cornbread for fall and winter dishes. Serve it with beans, greens, soups, or chili. Tips and Variations

BUTTERNUT SQUASH CORNBREAD MUFFINS

Steps:

• 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
• 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
• 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
• 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .