Yellow Squash Cornbread Muffins Recipe

Name: Yellow Squash Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
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.
2
Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
3
Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
4
Combine the squash with eggs, butter, and applesauce, and set aside.
5
Combine dry ingredients in a large bowl.
6
Make a well in center of mixture.
7
Add squash to dry ingredients, stirring only until moist.
8
Spoon into greased muffin tins, filling 3/4 full.
9
Bake at 375Au00b0F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Yellow Squash Cornbread 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.

Yellow Squash Cornbread Muffins

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