Yellow Squash Cornbread Muffins
Ingredients
- 2 lbs crookneck yellow squash, for 2 cups mashed (2 large/3 medium) ⓘ
- 2 eggs (or 1 egg and 1 T flaxseed meal and 3 T water) ⓘ
- 1/2 cup oil (or 1/2 cup melted butter) ⓘ
- 1/2 cup applesauce ⓘ
- 2/3 cup sugar ⓘ
- 1 cup all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1 cup cornmeal ⓘ
- 5 teaspoons baking powder
- 1 teaspoon salt ⓘ
Instructions
- 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 375A°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Nutrition & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).