Ingredients for Sweet Squash Mini Muffins
- Yellow Squash
- 1/2 cup water
- Skim Milk
- 1/4 cup melted margarine
- 2 large eggs
- All Purpose Flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Vegetable Oil Cooking Spray
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How to Make Sweet Squash Mini Muffins
- Peel and dice 1 medium yellow squash (approximately 1 cup diced).
- In a saucepan, bring 1/2 cup of water to a boil. Add the diced squash.
- Reduce heat to low, cover, and simmer until tender, about 15-20 minutes.
- Drain the squash well using a fine-mesh sieve.
- Mash the cooked squash thoroughly.
- Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease generously.
- In a large bowl, whisk together 1/2 cup milk, 1/4 cup melted margarine, and 2 large eggs.
- Add the mashed squash and mix well.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently stir until just combined. Do not overmix.
- Evenly distribute the batter among the prepared mini muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 3-5 days, or freeze for longer storage. Thaw overnight in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
26g
Fat
4g
Carbs
7g
