Leftover Squash Muffins Recipes

PERFECT BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
• Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
• Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
• Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SQUASH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

LEFTOVER SQUASH MUFFINS

Steps:

• In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes.