This year I planted one squash plant and when it started producing I planted two more seeds so that I would have a slow, steady supply. Usually one plant will succumb to squash vine borers, but this year I covered the plants to protect them from the moth laying her eggs until they started to bloom. Little did I know how successful that would be so now I have a bumper crop and have had to get a little creative.
So far I’ve had fried squash, grilled squash, and squash casserole. I love muffins for breakfast and just finished off blueberry muffins from fresh blueberries my son gifted me from several bushes in his yard. Why not make squash muffins? I have made zucchini bread and muffins many times but have never used yellow squash. You can use either in this recipe.
So, here’s a delicious and simple recipe for summer squash muffins:
- 2 cups grated summer squash (zucchini or yellow squash)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg *I didn’t use
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans) -I used walnuts, but you can leave them out if you prefer.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with cooking spray.
- Grate the summer squash using a grater or a food processor. After grating, gently squeeze out some of the excess moisture from the squash. Measure out 2 cups of grated squash and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until smooth.
- Add the grated summer squash to the wet ingredients and mix well.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- If desired, fold in chopped nuts and raisins or dried cranberries into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake the muffins in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious summer squash muffins as a tasty breakfast treat or a delicious snack! Store any leftovers in an airtight container for freshness.