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Ease of Preparation: Easy
Preparation Time: 10-15 min
Cook Time: 10-15 min
Servings: makes 12 muffins
Recipe By: Maryjane Butter
From: MaryJane's Ideabook, Cookbook, Lifebook
Used with permission of Maryjane Butter
Other Breakfast & Brunch
Sunday Morning Squash Muffins
Ingredients
1 1/4 cups cornmeal
3/4 cup flour
1 to 4 tablespoons sugar, if desired
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups squash purée*
3 tablespoons melted butter or oil
3/4 cup flour
1 to 4 tablespoons sugar, if desired
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups squash purée*
3 tablespoons melted butter or oil
Directions
Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners.
Stir together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, squash, and melted butter or oil.
Combine wet ingredients with dry ingredients and stir until just moistened. Spoon the batter into the muffin tins. Bake until toothpick inserted into a muffin comes out clean, about 10 to 15 minutes. Serve hot with butter and fresh fruit.
*NOTE: Baked squash diluted with water or milk to the consistency of buttermilk or heavy cream.
Stir together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, squash, and melted butter or oil.
Combine wet ingredients with dry ingredients and stir until just moistened. Spoon the batter into the muffin tins. Bake until toothpick inserted into a muffin comes out clean, about 10 to 15 minutes. Serve hot with butter and fresh fruit.
*NOTE: Baked squash diluted with water or milk to the consistency of buttermilk or heavy cream.
