Sweet Squash (Mini) Muffins – a delicious recipe with water, milk, margarine, eggs, all-purpose, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
2
Drain well.
3
Mash the squash. Using a strainer, drain well. Discard liquid.
4
Preheat oven to 375-degree F.
5
Mix the squash, milk, margarine, and eggs well. Set aside.
6
Mix flour, sugar, baking powder, and salt; and create a well in the center.
7
Place squash mixture in the well, stirring until the dry ingredients are just moistened.
8
Split batter evenly among muffin pans sprayed with vegetable cooking spray.
9
Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
10
These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.
510
kcal
Calories
6
g
Fat
97
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 cups sliced yellow squash (about 2 pounds), 1 1/2 cups water, 1/2 cup skim milk, 1/3 cup margarine, melted, and more.
Yes, Sweet Squash (Mini) Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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